Analytik des Aromas von gebratenem Rindersteak:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | Undetermined |
| Veröffentlicht: |
1993
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| Schlagworte: | |
| Beschreibung: | 175 Bl. graph. Darst. |
Internformat
MARC
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| 100 | 1 | |a Specht, Kirsten |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Analytik des Aromas von gebratenem Rindersteak |c vorgelegt von Kirsten Specht |
| 264 | 1 | |c 1993 | |
| 300 | |a 175 Bl. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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| 502 | |a Berlin, Techn. Univ., Diss., 1993 | ||
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Datensatz im Suchindex
| _version_ | 1804141098974576640 |
|---|---|
| any_adam_object | |
| author | Specht, Kirsten |
| author_facet | Specht, Kirsten |
| author_role | aut |
| author_sort | Specht, Kirsten |
| author_variant | k s ks |
| building | Verbundindex |
| bvnumber | BV036057275 |
| ctrlnum | (OCoLC)256596353 (DE-599)BVBBV036057275 |
| format | Thesis Book |
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| genre_facet | Hochschulschrift |
| id | DE-604.BV036057275 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T22:10:29Z |
| institution | BVB |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-018948838 |
| oclc_num | 256596353 |
| open_access_boolean | |
| owner | DE-83 |
| owner_facet | DE-83 |
| physical | 175 Bl. graph. Darst. |
| publishDate | 1993 |
| publishDateSearch | 1993 |
| publishDateSort | 1993 |
| record_format | marc |
| spelling | Specht, Kirsten Verfasser aut Analytik des Aromas von gebratenem Rindersteak vorgelegt von Kirsten Specht 1993 175 Bl. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Berlin, Techn. Univ., Diss., 1993 Steak (DE-588)4211075-0 gnd rswk-swf Rindfleisch (DE-588)4124065-0 gnd rswk-swf Chemische Analyse (DE-588)4009840-0 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Braten Garen (DE-588)4136284-6 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Rindfleisch (DE-588)4124065-0 s Steak (DE-588)4211075-0 s Braten Garen (DE-588)4136284-6 s Aromastoff (DE-588)4130237-0 s Chemische Analyse (DE-588)4009840-0 s DE-604 Sensorische Prüfung (DE-588)4054562-3 s |
| spellingShingle | Specht, Kirsten Analytik des Aromas von gebratenem Rindersteak Steak (DE-588)4211075-0 gnd Rindfleisch (DE-588)4124065-0 gnd Chemische Analyse (DE-588)4009840-0 gnd Aromastoff (DE-588)4130237-0 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Braten Garen (DE-588)4136284-6 gnd |
| subject_GND | (DE-588)4211075-0 (DE-588)4124065-0 (DE-588)4009840-0 (DE-588)4130237-0 (DE-588)4054562-3 (DE-588)4136284-6 (DE-588)4113937-9 |
| title | Analytik des Aromas von gebratenem Rindersteak |
| title_auth | Analytik des Aromas von gebratenem Rindersteak |
| title_exact_search | Analytik des Aromas von gebratenem Rindersteak |
| title_full | Analytik des Aromas von gebratenem Rindersteak vorgelegt von Kirsten Specht |
| title_fullStr | Analytik des Aromas von gebratenem Rindersteak vorgelegt von Kirsten Specht |
| title_full_unstemmed | Analytik des Aromas von gebratenem Rindersteak vorgelegt von Kirsten Specht |
| title_short | Analytik des Aromas von gebratenem Rindersteak |
| title_sort | analytik des aromas von gebratenem rindersteak |
| topic | Steak (DE-588)4211075-0 gnd Rindfleisch (DE-588)4124065-0 gnd Chemische Analyse (DE-588)4009840-0 gnd Aromastoff (DE-588)4130237-0 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Braten Garen (DE-588)4136284-6 gnd |
| topic_facet | Steak Rindfleisch Chemische Analyse Aromastoff Sensorische Prüfung Braten Garen Hochschulschrift |
| work_keys_str_mv | AT spechtkirsten analytikdesaromasvongebratenemrindersteak |