Bioaccessibility and digestibility of lipids from food:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer
[2021]
|
| Schlagworte: | |
| Online-Zugang: | BTU01 FFW01 HTW01 UBM01 Volltext |
| Beschreibung: | 1 Online-Ressource (viii, 231 Seiten) Illustrationen |
| ISBN: | 9783030569099 |
| DOI: | 10.1007/978-3-030-56909-9 |
Internformat
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| 245 | 1 | 0 | |a Bioaccessibility and digestibility of lipids from food |c Myriam M.-L. Grundy, Peter J. Wilde (editors) |
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Datensatz im Suchindex
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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 |
| discipline_str_mv | Chemie / Pharmazie Biologie |
| doi_str_mv | 10.1007/978-3-030-56909-9 |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| index_date | 2024-07-03T16:33:59Z |
| indexdate | 2024-07-10T09:03:38Z |
| institution | BVB |
| isbn | 9783030569099 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032542004 |
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| physical | 1 Online-Ressource (viii, 231 Seiten) Illustrationen |
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| publishDate | 2021 |
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| spelling | Bioaccessibility and digestibility of lipids from food Myriam M.-L. Grundy, Peter J. Wilde (editors) Cham Springer [2021] © 2021 1 Online-Ressource (viii, 231 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition Grundy, Myriam M.-L. edt Wilde, Peter J. edt Erscheint auch als Druck-Ausgabe, Hardcover 978-3-030-56908-2 Erscheint auch als Druck-Ausgabe, Paperback 978-3-030-56911-2 https://doi.org/10.1007/978-3-030-56909-9 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Bioaccessibility and digestibility of lipids from food Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition |
| title | Bioaccessibility and digestibility of lipids from food |
| title_auth | Bioaccessibility and digestibility of lipids from food |
| title_exact_search | Bioaccessibility and digestibility of lipids from food |
| title_exact_search_txtP | Bioaccessibility and digestibility of lipids from food |
| title_full | Bioaccessibility and digestibility of lipids from food Myriam M.-L. Grundy, Peter J. Wilde (editors) |
| title_fullStr | Bioaccessibility and digestibility of lipids from food Myriam M.-L. Grundy, Peter J. Wilde (editors) |
| title_full_unstemmed | Bioaccessibility and digestibility of lipids from food Myriam M.-L. Grundy, Peter J. Wilde (editors) |
| title_short | Bioaccessibility and digestibility of lipids from food |
| title_sort | bioaccessibility and digestibility of lipids from food |
| topic | Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition |
| topic_facet | Food Microbiology Food Science Nutrition Microbiology Food—Biotechnology Nutrition |
| url | https://doi.org/10.1007/978-3-030-56909-9 |
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