Engineering aspects of food emulsification and homogenization:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press,Taylor & Francis Group
[2015]
|
| Schriftenreihe: | Contemporary food engineering
|
| Schlagworte: | |
| Online-Zugang: | TUBA1 Volltext |
| Beschreibung: | 1 Online-Ressource (xxvi, 305 pages) illustrations |
| ISBN: | 9781466580435 9781466580442 |
Internformat
MARC
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| 020 | |a 9781466580442 |c Online |9 978-1-4665-8044-2 | ||
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| 245 | 1 | 0 | |a Engineering aspects of food emulsification and homogenization |c edited by Marilyn Rayner, Petr Dejmek |
| 264 | 1 | |a Boca Raton |b CRC Press,Taylor & Francis Group |c [2015] | |
| 264 | 4 | |c © 2015 | |
| 300 | |a 1 Online-Ressource (xxvi, 305 pages) |b illustrations | ||
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| 490 | 0 | |a Contemporary food engineering | |
| 650 | 4 | |a Emulsions | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Extrusion | |
| 650 | 4 | |a Dispersing agents | |
| 650 | 0 | 7 | |a Homogenisieren |0 (DE-588)4138007-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Emulgieren |0 (DE-588)4152117-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Emulgieren |0 (DE-588)4152117-1 |D s |
| 689 | 0 | 2 | |a Homogenisieren |0 (DE-588)4138007-1 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Rayner, Marilyn |4 edt | |
| 700 | 1 | |a Dejmek, Petr |4 edt | |
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Datensatz im Suchindex
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| any_adam_object | |
| author2 | Rayner, Marilyn Dejmek, Petr |
| author2_role | edt edt |
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| author_facet | Rayner, Marilyn Dejmek, Petr |
| building | Verbundindex |
| bvnumber | BV043018308 |
| callnumber-first | T - Technology |
| callnumber-label | TP156 |
| callnumber-raw | TP156.E6 |
| callnumber-search | TP156.E6 |
| callnumber-sort | TP 3156 E6 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-7-CRC ebook |
| ctrlnum | (OCoLC)954217595 (DE-599)BVBBV043018308 |
| dewey-full | 541/.34514 |
| dewey-hundreds | 500 - Natural sciences and mathematics |
| dewey-ones | 541 - Physical chemistry |
| dewey-raw | 541/.34514 |
| dewey-search | 541/.34514 |
| dewey-sort | 3541 534514 |
| dewey-tens | 540 - Chemistry and allied sciences |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043018308 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:15:11Z |
| institution | BVB |
| isbn | 9781466580435 9781466580442 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028443174 |
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| owner | DE-83 |
| owner_facet | DE-83 |
| physical | 1 Online-Ressource (xxvi, 305 pages) illustrations |
| psigel | ZDB-7-CRC ebook |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | CRC Press,Taylor & Francis Group |
| record_format | marc |
| series2 | Contemporary food engineering |
| spelling | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek Boca Raton CRC Press,Taylor & Francis Group [2015] © 2015 1 Online-Ressource (xxvi, 305 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Contemporary food engineering Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren (DE-588)4138007-1 gnd rswk-swf Emulgieren (DE-588)4152117-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Emulgieren (DE-588)4152117-1 s Homogenisieren (DE-588)4138007-1 s DE-604 Rayner, Marilyn edt Dejmek, Petr edt http://www.crcnetbase.com/isbn/9781466580442 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Engineering aspects of food emulsification and homogenization Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren (DE-588)4138007-1 gnd Emulgieren (DE-588)4152117-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4138007-1 (DE-588)4152117-1 (DE-588)4034870-2 |
| title | Engineering aspects of food emulsification and homogenization |
| title_auth | Engineering aspects of food emulsification and homogenization |
| title_exact_search | Engineering aspects of food emulsification and homogenization |
| title_full | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek |
| title_fullStr | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek |
| title_full_unstemmed | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek |
| title_short | Engineering aspects of food emulsification and homogenization |
| title_sort | engineering aspects of food emulsification and homogenization |
| topic | Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren (DE-588)4138007-1 gnd Emulgieren (DE-588)4152117-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren Emulgieren Lebensmittel |
| url | http://www.crcnetbase.com/isbn/9781466580442 |
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