Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
2018
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| Schlagworte: | |
| Online-Zugang: | https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20180705-1427712-1-8 Volltext |
| Beschreibung: | IX, 140 Blätter Diagramme |
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| 245 | 1 | 0 | |a Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits |c Kathrin Jung |
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Datensatz im Suchindex
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| indexdate | 2024-07-10T08:09:06Z |
| institution | BVB |
| language | English |
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| spelling | Jung, Kathrin Verfasser aut Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits Kathrin Jung München 2018 IX, 140 Blätter Diagramme txt rdacontent n rdamedia nc rdacarrier Dissertation Technische Universität München 2018 Zsfassung in dt. Sprache (DE-588)4113937-9 Hochschulschrift gnd-content Erscheint auch als Online-Ausgabe https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20180705-1427712-1-8 Resolving-System https://mediatum.ub.tum.de/node?id=1427712 Verlag kostenfrei Volltext |
| spellingShingle | Jung, Kathrin Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits |
| subject_GND | (DE-588)4113937-9 |
| title | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits |
| title_auth | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits |
| title_exact_search | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits |
| title_full | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits Kathrin Jung |
| title_fullStr | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits Kathrin Jung |
| title_full_unstemmed | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits Kathrin Jung |
| title_short | Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits |
| title_sort | analysis and sensory evaluation of volatile constituents of blackcurrant ribes nigrum l and redcurrant ribes rubrum l fruits |
| topic_facet | Hochschulschrift |
| url | https://nbn-resolving.org/urn:nbn:de:bvb:91-diss-20180705-1427712-1-8 https://mediatum.ub.tum.de/node?id=1427712 |
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