Aroma and Flavor in Product Development: Characterization, Perception, and Application:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer Nature Switzerland
2024
Cham Springer |
| Ausgabe: | 1st ed. 2024 |
| Schlagworte: | |
| Online-Zugang: | DE-634 DE-1102 DE-1028 DE-523 DE-91 DE-19 Volltext |
| Beschreibung: | 1 Online-Ressource (XV, 373 p. 143 illus., 110 illus. in color) |
| ISBN: | 9783031626128 |
| DOI: | 10.1007/978-3-031-62612-8 |
Internformat
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Datensatz im Suchindex
| _version_ | 1809768211115147264 |
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| adam_text | |
| any_adam_object | |
| author2 | Samakradhamrongthai, Rajnibhas Sukeaw |
| author2_role | edt |
| author2_variant | r s s rs rss |
| author_facet | Samakradhamrongthai, Rajnibhas Sukeaw |
| building | Verbundindex |
| bvnumber | BV049847317 |
| classification_tum | BIO 000 |
| collection | ZDB-2-SBL |
| ctrlnum | (ZDB-2-SBL)9783031626128 (OCoLC)1454749692 (DE-599)BVBBV049847317 |
| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-031-62612-8 |
| edition | 1st ed. 2024 |
| format | Electronic eBook |
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| indexdate | 2024-09-10T00:51:01Z |
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| isbn | 9783031626128 |
| language | English |
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| physical | 1 Online-Ressource (XV, 373 p. 143 illus., 110 illus. in color) |
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| publishDate | 2024 |
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| publisher | Springer Nature Switzerland Springer |
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| spelling | Aroma and Flavor in Product Development: Characterization, Perception, and Application edited by Rajnibhas Sukeaw Samakradhamrongthai 1st ed. 2024 Cham Springer Nature Switzerland 2024 Cham Springer 1 Online-Ressource (XV, 373 p. 143 illus., 110 illus. in color) txt rdacontent c rdamedia cr rdacarrier Food Science Sensory Evaluation Food Chemistry Food Engineering Food science Food / Sensory evaluation Food / Analysis Chemistry Samakradhamrongthai, Rajnibhas Sukeaw edt Erscheint auch als Druck-Ausgabe 978-3-031-62611-1 Erscheint auch als Druck-Ausgabe 978-3-031-62613-5 Erscheint auch als Druck-Ausgabe 978-3-031-62614-2 https://doi.org/10.1007/978-3-031-62612-8 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Aroma and Flavor in Product Development: Characterization, Perception, and Application Food Science Sensory Evaluation Food Chemistry Food Engineering Food science Food / Sensory evaluation Food / Analysis Chemistry |
| title | Aroma and Flavor in Product Development: Characterization, Perception, and Application |
| title_auth | Aroma and Flavor in Product Development: Characterization, Perception, and Application |
| title_exact_search | Aroma and Flavor in Product Development: Characterization, Perception, and Application |
| title_full | Aroma and Flavor in Product Development: Characterization, Perception, and Application edited by Rajnibhas Sukeaw Samakradhamrongthai |
| title_fullStr | Aroma and Flavor in Product Development: Characterization, Perception, and Application edited by Rajnibhas Sukeaw Samakradhamrongthai |
| title_full_unstemmed | Aroma and Flavor in Product Development: Characterization, Perception, and Application edited by Rajnibhas Sukeaw Samakradhamrongthai |
| title_short | Aroma and Flavor in Product Development: Characterization, Perception, and Application |
| title_sort | aroma and flavor in product development characterization perception and application |
| topic | Food Science Sensory Evaluation Food Chemistry Food Engineering Food science Food / Sensory evaluation Food / Analysis Chemistry |
| topic_facet | Food Science Sensory Evaluation Food Chemistry Food Engineering Food science Food / Sensory evaluation Food / Analysis Chemistry |
| url | https://doi.org/10.1007/978-3-031-62612-8 |
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