Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verlag Dr. Hut
2017
|
| Ausgabe: | 1. Auflage |
| Schriftenreihe: | Lebensmitteltechnologie
|
| Schlagworte: | |
| Online-Zugang: | Inhaltstext http://www.dr.hut-verlag.de/978-3-8439-3062-8.html |
| Beschreibung: | XX, 118 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm, 220 g |
| ISBN: | 9783843930628 3843930627 |
Internformat
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| 245 | 1 | 0 | |a Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation |c vorgelegt von Katja Isabel Hartmann |
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Datensatz im Suchindex
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| discipline | Chemie / Pharmazie Chemie Agrarwissenschaft Lebensmitteltechnologie |
| edition | 1. Auflage |
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| spelling | Hartmann, Katja Verfasser (DE-588)1028873034 aut Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation vorgelegt von Katja Isabel Hartmann 1. Auflage München Verlag Dr. Hut 2017 XX, 118 Seiten Illustrationen, Diagramme 21 cm x 14.8 cm, 220 g txt rdacontent n rdamedia nc rdacarrier Lebensmitteltechnologie Dissertation Universität Hohenheim 2015 Mit deutscher Zusammenfassung Physikalische Eigenschaft (DE-588)4134738-9 gnd rswk-swf Emmentaler Käse (DE-588)4152085-3 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Süddeutschland (DE-588)4078022-3 gnd rswk-swf food profiling German Emmental-type cheese Emmental cheese (DE-588)4113937-9 Hochschulschrift gnd-content Süddeutschland (DE-588)4078022-3 g Emmentaler Käse (DE-588)4152085-3 s Physikalische Eigenschaft (DE-588)4134738-9 s Sensorische Prüfung (DE-588)4054562-3 s DE-604 Verlag Dr. Hut (München) (DE-588)10174118-2 pbl X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=14cbef305a4c4d80ab5494342bea0228&prov=M&dok_var=1&dok_ext=htm Inhaltstext X:MVB http://www.dr.hut-verlag.de/978-3-8439-3062-8.html |
| spellingShingle | Hartmann, Katja Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation Physikalische Eigenschaft (DE-588)4134738-9 gnd Emmentaler Käse (DE-588)4152085-3 gnd Sensorische Prüfung (DE-588)4054562-3 gnd |
| subject_GND | (DE-588)4134738-9 (DE-588)4152085-3 (DE-588)4054562-3 (DE-588)4078022-3 (DE-588)4113937-9 |
| title | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation |
| title_auth | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation |
| title_exact_search | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation |
| title_full | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation vorgelegt von Katja Isabel Hartmann |
| title_fullStr | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation vorgelegt von Katja Isabel Hartmann |
| title_full_unstemmed | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation vorgelegt von Katja Isabel Hartmann |
| title_short | Methodical approach for food profiling: physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation |
| title_sort | methodical approach for food profiling physical and sensory characterisation of german emmental type cheese and statistical data evaluation |
| topic | Physikalische Eigenschaft (DE-588)4134738-9 gnd Emmentaler Käse (DE-588)4152085-3 gnd Sensorische Prüfung (DE-588)4054562-3 gnd |
| topic_facet | Physikalische Eigenschaft Emmentaler Käse Sensorische Prüfung Süddeutschland Hochschulschrift |
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