Fresh cheese made from concentrated milk: tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verlag Dr. Hut
2019
|
| Ausgabe: | 1. Auflage |
| Schriftenreihe: | Lebensmitteltechnologie
|
| Schlagworte: | |
| Beschreibung: | XXVI, 187 Seiten Illustrationen, Diagramme |
| ISBN: | 9783843941952 |
Internformat
MARC
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| 003 | DE-604 | ||
| 005 | 20191216 | ||
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| 015 | |a 19,O12 |2 dnb | ||
| 016 | 7 | |a 1198542764 |2 DE-101 | |
| 020 | |a 9783843941952 |9 978-3-8439-4195-2 | ||
| 035 | |a (OCoLC)1135426817 | ||
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| 100 | 1 | |a Schäfer, Johannes |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Fresh cheese made from concentrated milk |b tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |c Johannes Schäfer |
| 250 | |a 1. Auflage | ||
| 264 | 1 | |a München |b Verlag Dr. Hut |c 2019 | |
| 300 | |a XXVI, 187 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Lebensmitteltechnologie | |
| 502 | |b Dissertation |c Universität Hohenheim |d 2019 | ||
| 653 | |a Microfiltration | ||
| 653 | |a Fresh cheese | ||
| 653 | |a Calcium | ||
| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-031677357 | ||
Datensatz im Suchindex
| _version_ | 1804180769039450112 |
|---|---|
| any_adam_object | |
| author | Schäfer, Johannes |
| author_facet | Schäfer, Johannes |
| author_role | aut |
| author_sort | Schäfer, Johannes |
| author_variant | j s js |
| building | Verbundindex |
| bvnumber | BV046300009 |
| ctrlnum | (OCoLC)1135426817 (DE-599)DNB1198542764 |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. Auflage |
| format | Thesis Book |
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| isbn | 9783843941952 |
| language | English |
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| physical | XXVI, 187 Seiten Illustrationen, Diagramme |
| publishDate | 2019 |
| publishDateSearch | 2019 |
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| publisher | Verlag Dr. Hut |
| record_format | marc |
| series2 | Lebensmitteltechnologie |
| spelling | Schäfer, Johannes Verfasser aut Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste Johannes Schäfer 1. Auflage München Verlag Dr. Hut 2019 XXVI, 187 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Lebensmitteltechnologie Dissertation Universität Hohenheim 2019 Microfiltration Fresh cheese Calcium (DE-588)4113937-9 Hochschulschrift gnd-content |
| spellingShingle | Schäfer, Johannes Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |
| subject_GND | (DE-588)4113937-9 |
| title | Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |
| title_auth | Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |
| title_exact_search | Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |
| title_full | Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste Johannes Schäfer |
| title_fullStr | Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste Johannes Schäfer |
| title_full_unstemmed | Fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste Johannes Schäfer |
| title_short | Fresh cheese made from concentrated milk |
| title_sort | fresh cheese made from concentrated milk tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |
| title_sub | tailoring the calcium content of milk retentates by means of microfiltration to modulate the bitter taste |
| topic_facet | Hochschulschrift |
| work_keys_str_mv | AT schaferjohannes freshcheesemadefromconcentratedmilktailoringthecalciumcontentofmilkretentatesbymeansofmicrofiltrationtomodulatethebittertaste |