Tastants and taste-modulating compounds in traditional Asian fermented kimchi:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verlag Dr. Hut
2023
|
| Ausgabe: | 1. Auflage |
| Schriftenreihe: | Lebensmittelchemie
|
| Schlagworte: | |
| Beschreibung: | 175 Seiten Illustrationen, Diagramme 21 cm, 257 g |
| ISBN: | 9783843952095 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV048685233 | ||
| 003 | DE-604 | ||
| 005 | 20231124 | ||
| 007 | t | ||
| 008 | 230201s2023 a||| m||| 00||| eng d | ||
| 020 | |a 9783843952095 |9 978-3-8439-5209-5 | ||
| 035 | |a (OCoLC)1369559267 | ||
| 035 | |a (DE-599)BVBBV048685233 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-91 |a DE-M49 |a DE-19 |a DE-12 | ||
| 084 | |a LEB 612 |2 stub | ||
| 084 | |a CHE 505 |2 stub | ||
| 084 | |a CHE 513 |2 stub | ||
| 100 | 1 | |a Christa, Peter |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Tastants and taste-modulating compounds in traditional Asian fermented kimchi |c Peter Christa |
| 250 | |a 1. Auflage | ||
| 264 | 1 | |a München |b Verlag Dr. Hut |c 2023 | |
| 300 | |a 175 Seiten |b Illustrationen, Diagramme |c 21 cm, 257 g | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Lebensmittelchemie | |
| 502 | |b Dissertation |c Technische Universität München |d 2022 | ||
| 650 | 0 | 7 | |a Ionenchromatographie |0 (DE-588)4803374-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a LC-MS |0 (DE-588)4539813-6 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Geschmacksstoff |0 (DE-588)4020569-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Kimchi |0 (DE-588)4335088-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Qualitative Analyse |0 (DE-588)4115680-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Sensorik |g Neurophysiologie |0 (DE-588)4194931-6 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4113937-9 |a Hochschulschrift |2 gnd-content | |
| 689 | 0 | 0 | |a Kimchi |0 (DE-588)4335088-4 |D s |
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| 689 | 0 | 2 | |a Qualitative Analyse |0 (DE-588)4115680-8 |D s |
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| 689 | 0 | 4 | |a Ionenchromatographie |0 (DE-588)4803374-1 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Kimchi |0 (DE-588)4335088-4 |D s |
| 689 | 1 | 1 | |a Geschmacksstoff |0 (DE-588)4020569-1 |D s |
| 689 | 1 | 2 | |a Sensorik |g Neurophysiologie |0 (DE-588)4194931-6 |D s |
| 689 | 1 | |C b |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-034059532 | ||
Datensatz im Suchindex
| _version_ | 1804184860930080768 |
|---|---|
| adam_txt | |
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| author | Christa, Peter |
| author_facet | Christa, Peter |
| author_role | aut |
| author_sort | Christa, Peter |
| author_variant | p c pc |
| building | Verbundindex |
| bvnumber | BV048685233 |
| classification_tum | LEB 612 CHE 505 CHE 513 |
| ctrlnum | (OCoLC)1369559267 (DE-599)BVBBV048685233 |
| discipline | Lebensmitteltechnologie Chemie |
| discipline_str_mv | Lebensmitteltechnologie Chemie |
| edition | 1. Auflage |
| format | Thesis Book |
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| illustrated | Illustrated |
| index_date | 2024-07-03T21:26:20Z |
| indexdate | 2024-07-10T09:46:03Z |
| institution | BVB |
| isbn | 9783843952095 |
| language | English |
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| physical | 175 Seiten Illustrationen, Diagramme 21 cm, 257 g |
| publishDate | 2023 |
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| publisher | Verlag Dr. Hut |
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| spelling | Christa, Peter Verfasser aut Tastants and taste-modulating compounds in traditional Asian fermented kimchi Peter Christa 1. Auflage München Verlag Dr. Hut 2023 175 Seiten Illustrationen, Diagramme 21 cm, 257 g txt rdacontent n rdamedia nc rdacarrier Lebensmittelchemie Dissertation Technische Universität München 2022 Ionenchromatographie (DE-588)4803374-1 gnd rswk-swf LC-MS (DE-588)4539813-6 gnd rswk-swf Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf Kimchi (DE-588)4335088-4 gnd rswk-swf Qualitative Analyse (DE-588)4115680-8 gnd rswk-swf Sensorik Neurophysiologie (DE-588)4194931-6 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Kimchi (DE-588)4335088-4 s Geschmacksstoff (DE-588)4020569-1 s Qualitative Analyse (DE-588)4115680-8 s LC-MS (DE-588)4539813-6 s Ionenchromatographie (DE-588)4803374-1 s DE-604 Sensorik Neurophysiologie (DE-588)4194931-6 s b DE-604 |
| spellingShingle | Christa, Peter Tastants and taste-modulating compounds in traditional Asian fermented kimchi Ionenchromatographie (DE-588)4803374-1 gnd LC-MS (DE-588)4539813-6 gnd Geschmacksstoff (DE-588)4020569-1 gnd Kimchi (DE-588)4335088-4 gnd Qualitative Analyse (DE-588)4115680-8 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd |
| subject_GND | (DE-588)4803374-1 (DE-588)4539813-6 (DE-588)4020569-1 (DE-588)4335088-4 (DE-588)4115680-8 (DE-588)4194931-6 (DE-588)4113937-9 |
| title | Tastants and taste-modulating compounds in traditional Asian fermented kimchi |
| title_auth | Tastants and taste-modulating compounds in traditional Asian fermented kimchi |
| title_exact_search | Tastants and taste-modulating compounds in traditional Asian fermented kimchi |
| title_exact_search_txtP | Tastants and taste-modulating compounds in traditional Asian fermented kimchi |
| title_full | Tastants and taste-modulating compounds in traditional Asian fermented kimchi Peter Christa |
| title_fullStr | Tastants and taste-modulating compounds in traditional Asian fermented kimchi Peter Christa |
| title_full_unstemmed | Tastants and taste-modulating compounds in traditional Asian fermented kimchi Peter Christa |
| title_short | Tastants and taste-modulating compounds in traditional Asian fermented kimchi |
| title_sort | tastants and taste modulating compounds in traditional asian fermented kimchi |
| topic | Ionenchromatographie (DE-588)4803374-1 gnd LC-MS (DE-588)4539813-6 gnd Geschmacksstoff (DE-588)4020569-1 gnd Kimchi (DE-588)4335088-4 gnd Qualitative Analyse (DE-588)4115680-8 gnd Sensorik Neurophysiologie (DE-588)4194931-6 gnd |
| topic_facet | Ionenchromatographie LC-MS Geschmacksstoff Kimchi Qualitative Analyse Sensorik Neurophysiologie Hochschulschrift |
| work_keys_str_mv | AT christapeter tastantsandtastemodulatingcompoundsintraditionalasianfermentedkimchi |