Introduction to the chemistry of food:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom
Academic Press, an imprint of Elsevier
[2020]
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| Schlagworte: | |
| Online-Zugang: | TUM01 Volltext |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 Online-Resesource (xi, 418 Seiten) Illustrationen, Diagramme |
| ISBN: | 9780128117262 |
| DOI: | 10.1016/C2015-0-04257-5 |
Internformat
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| 245 | 1 | 0 | |a Introduction to the chemistry of food |
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Datensatz im Suchindex
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| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie |
| discipline_str_mv | Chemie / Pharmazie Chemie |
| doi_str_mv | 10.1016/C2015-0-04257-5 |
| format | Electronic eBook |
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| id | DE-604.BV046731926 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:36:34Z |
| indexdate | 2024-07-10T08:52:17Z |
| institution | BVB |
| isbn | 9780128117262 |
| language | English |
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| physical | 1 Online-Resesource (xi, 418 Seiten) Illustrationen, Diagramme |
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| publishDate | 2020 |
| publishDateSearch | 2020 |
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| publisher | Academic Press, an imprint of Elsevier |
| record_format | marc |
| spelling | Zeece, Michael Verfasser (DE-588)1212067681 aut Introduction to the chemistry of food London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom Academic Press, an imprint of Elsevier [2020] © 2020 1 Online-Resesource (xi, 418 Seiten) Illustrationen, Diagramme txt rdacontent c rdamedia cr rdacarrier Description based on publisher supplied metadata and other sources Food-Composition Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 s DE-604 Erscheint auch als Zeece, Michael Introduction to the Chemistry of Food San Diego : Elsevier Science & Technology,c2020 Druck-Ausgabe 978-0-12-809434-1 https://doi.org/10.1016/C2015-0-04257-5 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Zeece, Michael Introduction to the chemistry of food Food-Composition Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4034873-8 |
| title | Introduction to the chemistry of food |
| title_auth | Introduction to the chemistry of food |
| title_exact_search | Introduction to the chemistry of food |
| title_exact_search_txtP | Introduction to the chemistry of food |
| title_full | Introduction to the chemistry of food |
| title_fullStr | Introduction to the chemistry of food |
| title_full_unstemmed | Introduction to the chemistry of food |
| title_short | Introduction to the chemistry of food |
| title_sort | introduction to the chemistry of food |
| topic | Food-Composition Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Food-Composition Lebensmittelchemie |
| url | https://doi.org/10.1016/C2015-0-04257-5 |
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