Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2018
|
| Series: | SpringerBriefs in Molecular Science
|
| Subjects: | |
| Online Access: | BTU01 TUM01 Volltext |
| Physical Description: | 1 Online-Ressource (VI, 41 p. 6 illus., 5 illus. in color) |
| ISBN: | 9783319657394 |
| ISSN: | 2191-5407 |
| DOI: | 10.1007/978-3-319-65739-4 |
Staff View
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Record in the Search Index
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| dewey-full | 641.3 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
| dewey-raw | 641.3 664 |
| dewey-search | 641.3 664 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-319-65739-4 |
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| id | DE-604.BV044703154 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:59:48Z |
| institution | BVB |
| isbn | 9783319657394 |
| issn | 2191-5407 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030099826 |
| oclc_num | 1005513378 |
| open_access_boolean | |
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| owner_facet | DE-634 DE-91 DE-BY-TUM |
| physical | 1 Online-Ressource (VI, 41 p. 6 illus., 5 illus. in color) |
| psigel | ZDB-2-CMS ZDB-2-CMS_2018 |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Springer International Publishing |
| record_format | marc |
| series2 | SpringerBriefs in Molecular Science |
| spelling | Barone, Caterina Verfasser aut Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo Cham Springer International Publishing 2018 1 Online-Ressource (VI, 41 p. 6 illus., 5 illus. in color) txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in Molecular Science 2191-5407 Chemistry Food / Biotechnology Nutrition Proteins Quality control Reliability Industrial safety Food Science Protein Science Quality Control, Reliability, Safety and Risk Barebera, Marcella Sonstige oth Barone, Michele Sonstige oth Parisi, Salvatore Sonstige oth Zaccheo, Aleardo Sonstige oth Erscheint auch als Druck-Ausgabe 978-3-319-65737-0 https://doi.org/10.1007/978-3-319-65739-4 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Barone, Caterina Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses Chemistry Food / Biotechnology Nutrition Proteins Quality control Reliability Industrial safety Food Science Protein Science Quality Control, Reliability, Safety and Risk |
| title | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses |
| title_auth | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses |
| title_exact_search | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses |
| title_full | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo |
| title_fullStr | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo |
| title_full_unstemmed | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo |
| title_short | Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses |
| title_sort | chemical evolution of nitrogen based compounds in mozzarella cheeses |
| topic | Chemistry Food / Biotechnology Nutrition Proteins Quality control Reliability Industrial safety Food Science Protein Science Quality Control, Reliability, Safety and Risk |
| topic_facet | Chemistry Food / Biotechnology Nutrition Proteins Quality control Reliability Industrial safety Food Science Protein Science Quality Control, Reliability, Safety and Risk |
| url | https://doi.org/10.1007/978-3-319-65739-4 |
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