Effect of emerging processing methods on the food quality: advantages and challenges
Saved in:
| Other Authors: | , , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2019
Cham Springer |
| Edition: | 1st ed. 2019 |
| Subjects: | |
| Online Access: | BTU01 HTW01 UBR01 Volltext |
| Physical Description: | 1 Online-Ressource (XIII, 200 Seiten) Illustrationen |
| ISBN: | 9783030181918 |
| DOI: | 10.1007/978-3-030-18191-8 |
Staff View
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Record in the Search Index
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| bvnumber | BV046084400 |
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| dewey-full | 664.001579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
| dewey-search | 664.001579 |
| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie |
| doi_str_mv | 10.1007/978-3-030-18191-8 |
| edition | 1st ed. 2019 |
| format | Electronic eBook |
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| id | DE-604.BV046084400 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:34:47Z |
| institution | BVB |
| isbn | 9783030181918 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-031465457 |
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| physical | 1 Online-Ressource (XIII, 200 Seiten) Illustrationen |
| psigel | ZDB-2-SBL ZDB-2-SBL_2019_Fremddaten |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Springer International Publishing Springer |
| record_format | marc |
| spelling | Effect of emerging processing methods on the food quality advantages and challenges edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan 1st ed. 2019 Cham Springer International Publishing 2019 Cham Springer 1 Online-Ressource (XIII, 200 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Food Microbiology Organic Chemistry Food / Microbiology Chemistry, Organic Roohinejad, Shahin edt Koubaa, Mohamed edt Greiner, Ralf (DE-588)1036650022 edt Mallikarjunan, P. Kumar 1964- (DE-588)139546049 edt Erscheint auch als Druck-Ausgabe 978-3-030-18190-1 Erscheint auch als Druck-Ausgabe 978-3-030-18192-5 Erscheint auch als Druck-Ausgabe 978-3-030-18193-2 https://doi.org/10.1007/978-3-030-18191-8 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Effect of emerging processing methods on the food quality advantages and challenges Food Microbiology Organic Chemistry Food / Microbiology Chemistry, Organic |
| title | Effect of emerging processing methods on the food quality advantages and challenges |
| title_auth | Effect of emerging processing methods on the food quality advantages and challenges |
| title_exact_search | Effect of emerging processing methods on the food quality advantages and challenges |
| title_full | Effect of emerging processing methods on the food quality advantages and challenges edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan |
| title_fullStr | Effect of emerging processing methods on the food quality advantages and challenges edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan |
| title_full_unstemmed | Effect of emerging processing methods on the food quality advantages and challenges edited by Shahin Roohinejad, Mohamed Koubaa, Ralf Greiner, Kumar Mallikarjunan |
| title_short | Effect of emerging processing methods on the food quality |
| title_sort | effect of emerging processing methods on the food quality advantages and challenges |
| title_sub | advantages and challenges |
| topic | Food Microbiology Organic Chemistry Food / Microbiology Chemistry, Organic |
| topic_facet | Food Microbiology Organic Chemistry Food / Microbiology Chemistry, Organic |
| url | https://doi.org/10.1007/978-3-030-18191-8 |
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