Verfügbarkeit: Application of low-intensity ultrasound to characterise the microstructure of model food systems

Application of low-intensity ultrasound to characterise the microstructure of model food systems:

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	Wang, Qin (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	2007
Schlagworte:	Ultraschallmesstechnik Mikrostruktur Ultraschall Lebensmittelverarbeitung Gelieren Hydrolyse Denaturieren Ultraschallprüfung Chemische Struktur Lebensmittelanalyse Lebensmittel Hochschulschrift
Online-Zugang:	Volltext https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20070809-626042-1-6
Beschreibung:	München, Techn. Univ., Diss., 2007
Beschreibung:	1 Online-Ressource

Internformat

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Datensatz im Suchindex

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spelling	Wang, Qin Verfasser aut Application of low-intensity ultrasound to characterise the microstructure of model food systems Qin Wang 2007 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier München, Techn. Univ., Diss., 2007 Ultraschallmesstechnik (DE-588)4186726-9 gnd rswk-swf Mikrostruktur (DE-588)4131028-7 gnd rswk-swf Ultraschall (DE-588)4061555-8 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Gelieren (DE-588)4156459-5 gnd rswk-swf Hydrolyse (DE-588)4160918-9 gnd rswk-swf Denaturieren (DE-588)4149067-8 gnd rswk-swf Ultraschallprüfung (DE-588)4061563-7 gnd rswk-swf Chemische Struktur (DE-588)4009857-6 gnd rswk-swf Lebensmittelanalyse (DE-588)4167032-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Lebensmittelanalyse (DE-588)4167032-2 s Mikrostruktur (DE-588)4131028-7 s Ultraschall (DE-588)4061555-8 s DE-604 Lebensmittelverarbeitung (DE-588)4167045-0 s Chemische Struktur (DE-588)4009857-6 s Ultraschallmesstechnik (DE-588)4186726-9 s Lebensmittel (DE-588)4034870-2 s Denaturieren (DE-588)4149067-8 s Ultraschallprüfung (DE-588)4061563-7 s Gelieren (DE-588)4156459-5 s Hydrolyse (DE-588)4160918-9 s 1\p DE-604 http://mediatum.ub.tum.de/doc/626042/626042.pdf Verlag kostenfrei Volltext https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20070809-626042-1-6 Resolving-System 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Wang, Qin Application of low-intensity ultrasound to characterise the microstructure of model food systems Ultraschallmesstechnik (DE-588)4186726-9 gnd Mikrostruktur (DE-588)4131028-7 gnd Ultraschall (DE-588)4061555-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Gelieren (DE-588)4156459-5 gnd Hydrolyse (DE-588)4160918-9 gnd Denaturieren (DE-588)4149067-8 gnd Ultraschallprüfung (DE-588)4061563-7 gnd Chemische Struktur (DE-588)4009857-6 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmittel (DE-588)4034870-2 gnd
subject_GND	(DE-588)4186726-9 (DE-588)4131028-7 (DE-588)4061555-8 (DE-588)4167045-0 (DE-588)4156459-5 (DE-588)4160918-9 (DE-588)4149067-8 (DE-588)4061563-7 (DE-588)4009857-6 (DE-588)4167032-2 (DE-588)4034870-2 (DE-588)4113937-9
title	Application of low-intensity ultrasound to characterise the microstructure of model food systems
title_auth	Application of low-intensity ultrasound to characterise the microstructure of model food systems
title_exact_search	Application of low-intensity ultrasound to characterise the microstructure of model food systems
title_exact_search_txtP	Application of low-intensity ultrasound to characterise the microstructure of model food systems
title_full	Application of low-intensity ultrasound to characterise the microstructure of model food systems Qin Wang
title_fullStr	Application of low-intensity ultrasound to characterise the microstructure of model food systems Qin Wang
title_full_unstemmed	Application of low-intensity ultrasound to characterise the microstructure of model food systems Qin Wang
title_short	Application of low-intensity ultrasound to characterise the microstructure of model food systems
title_sort	application of low intensity ultrasound to characterise the microstructure of model food systems
topic	Ultraschallmesstechnik (DE-588)4186726-9 gnd Mikrostruktur (DE-588)4131028-7 gnd Ultraschall (DE-588)4061555-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Gelieren (DE-588)4156459-5 gnd Hydrolyse (DE-588)4160918-9 gnd Denaturieren (DE-588)4149067-8 gnd Ultraschallprüfung (DE-588)4061563-7 gnd Chemische Struktur (DE-588)4009857-6 gnd Lebensmittelanalyse (DE-588)4167032-2 gnd Lebensmittel (DE-588)4034870-2 gnd
topic_facet	Ultraschallmesstechnik Mikrostruktur Ultraschall Lebensmittelverarbeitung Gelieren Hydrolyse Denaturieren Ultraschallprüfung Chemische Struktur Lebensmittelanalyse Lebensmittel Hochschulschrift
url	http://mediatum.ub.tum.de/doc/626042/626042.pdf https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20070809-626042-1-6
work_keys_str_mv	AT wangqin applicationoflowintensityultrasoundtocharacterisethemicrostructureofmodelfoodsystems

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