Pectin: technological and physiological properties:
Saved in:
| Other Authors: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
[2020]
|
| Subjects: | |
| Online Access: | BTU01 FFW01 HTW01 TUM01 UBW01 Volltext |
| Physical Description: | 1 Online-Ressource (xi, 207 Seiten) Illustrationen, Diagramme |
| ISBN: | 9783030534219 |
| DOI: | 10.1007/978-3-030-53421-9 |
Staff View
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Record in the Search Index
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| ctrlnum | (ZDB-2-SBL)9783030534219 (OCoLC)1220919296 (DE-599)BVBBV046974769 |
| 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 Biologie Lebensmitteltechnologie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Chemie / Pharmazie Biologie Lebensmitteltechnologie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-030-53421-9 |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T15:48:16Z |
| indexdate | 2024-07-10T08:59:04Z |
| institution | BVB |
| isbn | 9783030534219 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032382910 |
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| physical | 1 Online-Ressource (xi, 207 Seiten) Illustrationen, Diagramme |
| psigel | ZDB-2-SBL ZDB-2-SBL_2020_Fremddaten ZDB-2-SBL TUM_PDA_SBL_Kauf |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Springer International Publishing |
| record_format | marc |
| spelling | Pectin: technological and physiological properties edited by Vassilis Kontogiorgos Cham Springer International Publishing [2020] Cham Springer © 2020 1 Online-Ressource (xi, 207 Seiten) Illustrationen, Diagramme txt rdacontent c rdamedia cr rdacarrier Food Science Organic Chemistry Food—Biotechnology Organic chemistry Kontogiorgos, Vassilis edt Erscheint auch als Druck-Ausgabe 978-3-030-53420-2 Erscheint auch als Druck-Ausgabe 978-3-030-53422-6 Erscheint auch als Druck-Ausgabe 978-3-030-53423-3 https://doi.org/10.1007/978-3-030-53421-9 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Pectin: technological and physiological properties Food Science Organic Chemistry Food—Biotechnology Organic chemistry |
| title | Pectin: technological and physiological properties |
| title_auth | Pectin: technological and physiological properties |
| title_exact_search | Pectin: technological and physiological properties |
| title_exact_search_txtP | Pectin: technological and physiological properties |
| title_full | Pectin: technological and physiological properties edited by Vassilis Kontogiorgos |
| title_fullStr | Pectin: technological and physiological properties edited by Vassilis Kontogiorgos |
| title_full_unstemmed | Pectin: technological and physiological properties edited by Vassilis Kontogiorgos |
| title_short | Pectin: technological and physiological properties |
| title_sort | pectin technological and physiological properties |
| topic | Food Science Organic Chemistry Food—Biotechnology Organic chemistry |
| topic_facet | Food Science Organic Chemistry Food—Biotechnology Organic chemistry |
| url | https://doi.org/10.1007/978-3-030-53421-9 |
| work_keys_str_mv | AT kontogiorgosvassilis pectintechnologicalandphysiologicalproperties |