Die Nahrung : : Chemie, Biochemie, Mikrobiologie, Technologie, Ernährung. / Jahrgang 21, Heft 7 / / hrsg. von A. Scheunert.
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Superior document: | Title is part of eBook package: De Gruyter DGBA Medicine and Life Sciences - <1990 |
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Place / Publishing House: | Berlin ;, Boston : : De Gruyter, , [2022] ©1977 |
Year of Publication: | 2022 |
Edition: | Reprint 2021 |
Language: | German |
Series: | Die Nahrung ;
Jahrgang 21, Heft 7 |
Online Access: | |
Physical Description: | 1 online resource (96 p.) |
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245 | 0 | 4 | |a Die Nahrung : |b Chemie, Biochemie, Mikrobiologie, Technologie, Ernährung. |n Jahrgang 21, Heft 7 / |c hrsg. von A. Scheunert. |
250 | |a Reprint 2021 | ||
264 | 1 | |a Berlin ; |a Boston : |b De Gruyter, |c [2022] | |
264 | 4 | |c ©1977 | |
300 | |a 1 online resource (96 p.) | ||
336 | |a text |b txt |2 rdacontent | ||
337 | |a computer |b c |2 rdamedia | ||
338 | |a online resource |b cr |2 rdacarrier | ||
347 | |a text file |b PDF |2 rda | ||
490 | 0 | |a Die Nahrung ; |v Jahrgang 21, Heft 7 | |
505 | 0 | 0 | |t Frontmatter -- |t Professor Dr. rer. pol. habil. Dr. paed. h. c. Heinrich-Karl Gräfe -- |t Determinations of pH, moisture, carbohydrates and ash of Egyptian buffalo meat -- |t Protein, amino acid contents and protein efficiency, ratio of Egyptian buffalo meat under different biological conditions -- |t Studies on Fish sausage Technology. Part I. Optimal conditions for comminuting process -- |t Zur Bildung flüchtiger Stoffe bei der MAILLARD-Reaktion -- |t Die Bestimmung reduzierender Zucker in Kartoffelknollen mittels p-Hydroxybenzoesäurehydrazid -- |t Dünnschichtchromatographisches Verfahren zur semiquantitativen Bestimmung von Hydroxyzinrückständen in tierischem Material -- |t Methodischer Beitrag zur Bestimmung der Empfindungsgleichheit am Beispiel der relativen Süße von Saccharin -- |t Der Einfluß von Dialdehydstärke auf die Rehydratation von Proteintexturaten -- |t Qualitätsmängel bei Schweinefleisch: PSE- und DFD-Kondition -- |t Zur Wirkung des Kaliumhexacyanoferrats(II) bei der Herstellung von Melasselösungen für die Citronensäuregärung 7. Mitt. Die Verteilung des Hexacyanoferrats(II) auf die Lösung und den Niederschlag bei verschiedenen Melassen und Kochverfahren und ihre Auswirkung auf die Citronensäuregärung -- |t Zur Texturmessung hitzekoagulierter Proteine -- |t Kurznachrichten -- |t BÜCHER UND ZEITSCHRIFTEN -- |t Backmatter |
506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |f online access with authorization |2 star | |
530 | |a Issued also in print. | ||
538 | |a Mode of access: Internet via World Wide Web. | ||
546 | |a In German. | ||
588 | 0 | |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 01. Dez 2022) | |
650 | 7 | |a MEDICAL / Nutrition. |2 bisacsh | |
700 | 1 | |a Abdel-Galil, A . M., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Ackermann, H, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Burian, M., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Böttger, K, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a El-Kirdassy, Z. H . M., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Erhardt, V ., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Freimuth, U, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Grassert, V, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Hoppe, K, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Kolakowski, E, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Kretzschmann, F, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Krüger, S., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Lachowicz, K, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Leopold, H, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Lexow, B, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Ludwig, I, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Muschiolik, G ., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Muschiolik, G., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Oertel, H, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Scheunert, A., |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
700 | 1 | |a Schiefer, G., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Schmandke, H, |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Schmandke, H., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Szybowicz, Z., |e contributor. |4 ctb |4 https://id.loc.gov/vocabulary/relators/ctb | |
700 | 1 | |a Zentralinstitut für Ernährung in Potsdam-Rehbrücke der Akademie der Wissenschaften der DDR, |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
773 | 0 | 8 | |i Title is part of eBook package: |d De Gruyter |t DGBA Medicine and Life Sciences - <1990 |z 9783110637861 |o ZDB-23-GML |
776 | 0 | |c print |z 9783112567371 | |
856 | 4 | 0 | |u https://doi.org/10.1515/9783112567388 |
856 | 4 | 0 | |u https://www.degruyter.com/isbn/9783112567388 |
856 | 4 | 2 | |3 Cover |u https://www.degruyter.com/document/cover/isbn/9783112567388/original |
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912 | |a ZDB-23-GML |b 1990 |