Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Freising
Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA)
2010
|
| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
| Beschreibung: | V, 159 S. graph. Darst. |
| ISBN: | 9783938896334 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV036649436 | ||
| 003 | DE-604 | ||
| 005 | 20120120 | ||
| 007 | t | ||
| 008 | 100902s2010 d||| m||| 00||| eng d | ||
| 020 | |a 9783938896334 |9 978-3-938896-33-4 | ||
| 035 | |a (OCoLC)671373391 | ||
| 035 | |a (DE-599)BVBBV036649436 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
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| 084 | |a CHE 507d |2 stub | ||
| 084 | |a CHE 513d |2 stub | ||
| 100 | 1 | |a Gröhnke, Stefanie Gesa |e Verfasser |0 (DE-588)142110779 |4 aut | |
| 245 | 1 | 0 | |a Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science |c Stefanie Gesa Gröhnke |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Freising |b Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |c 2010 | |
| 300 | |a V, 159 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 502 | |a Zugl.: München, Techn. Univ., Diss., 2010 | ||
| 650 | 0 | 7 | |a Parmesan |0 (DE-588)4305074-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Balsamessig |0 (DE-588)4386209-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Aromastoff |0 (DE-588)4130237-0 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Balsamessig |0 (DE-588)4386209-3 |D s |
| 689 | 0 | 1 | |a Aromastoff |0 (DE-588)4130237-0 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Parmesan |0 (DE-588)4305074-8 |D s |
| 689 | 1 | 1 | |a Aromastoff |0 (DE-588)4130237-0 |D s |
| 689 | 1 | |C b |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-020568970 | ||
Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Gröhnke, Stefanie Gesa |
| author_GND | (DE-588)142110779 |
| author_facet | Gröhnke, Stefanie Gesa |
| author_role | aut |
| author_sort | Gröhnke, Stefanie Gesa |
| author_variant | s g g sg sgg |
| building | Verbundindex |
| bvnumber | BV036649436 |
| classification_tum | CHE 507d CHE 513d |
| ctrlnum | (OCoLC)671373391 (DE-599)BVBBV036649436 |
| dewey-full | 637.354 664.55 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products 664 - Food technology |
| dewey-raw | 637.354 664.55 |
| dewey-search | 637.354 664.55 |
| dewey-sort | 3637.354 |
| dewey-tens | 630 - Agriculture and related technologies 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. Aufl. |
| format | Thesis Book |
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| id | DE-604.BV036649436 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T22:44:53Z |
| institution | BVB |
| isbn | 9783938896334 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-020568970 |
| oclc_num | 671373391 |
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| physical | V, 159 S. graph. Darst. |
| publishDate | 2010 |
| publishDateSearch | 2010 |
| publishDateSort | 2010 |
| publisher | Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |
| record_format | marc |
| spelling | Gröhnke, Stefanie Gesa Verfasser (DE-588)142110779 aut Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science Stefanie Gesa Gröhnke 1. Aufl. Freising Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) 2010 V, 159 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Zugl.: München, Techn. Univ., Diss., 2010 Parmesan (DE-588)4305074-8 gnd rswk-swf Balsamessig (DE-588)4386209-3 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Balsamessig (DE-588)4386209-3 s Aromastoff (DE-588)4130237-0 s DE-604 Parmesan (DE-588)4305074-8 s b DE-604 |
| spellingShingle | Gröhnke, Stefanie Gesa Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science Parmesan (DE-588)4305074-8 gnd Balsamessig (DE-588)4386209-3 gnd Aromastoff (DE-588)4130237-0 gnd |
| subject_GND | (DE-588)4305074-8 (DE-588)4386209-3 (DE-588)4130237-0 (DE-588)4113937-9 |
| title | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science |
| title_auth | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science |
| title_exact_search | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science |
| title_full | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science Stefanie Gesa Gröhnke |
| title_fullStr | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science Stefanie Gesa Gröhnke |
| title_full_unstemmed | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science Stefanie Gesa Gröhnke |
| title_short | Decoding the aroma of Balsamic Vinegar and Parmigiano Reggiano Cheese by concepts of molecular sensory science |
| title_sort | decoding the aroma of balsamic vinegar and parmigiano reggiano cheese by concepts of molecular sensory science |
| topic | Parmesan (DE-588)4305074-8 gnd Balsamessig (DE-588)4386209-3 gnd Aromastoff (DE-588)4130237-0 gnd |
| topic_facet | Parmesan Balsamessig Aromastoff Hochschulschrift |
| work_keys_str_mv | AT grohnkestefaniegesa decodingthearomaofbalsamicvinegarandparmigianoreggianocheesebyconceptsofmolecularsensoryscience |