Hochschulschrift
Improving the nutritional quality of dairy powders : analyzing and modeling lysine loss during spray drying as influenced by drying kinetics, thermal stress, physical state and molecular mobility
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783843918886
3843918880
- Maße
-
21 cm, 267 g
- Umfang
-
171 S.
- Ausgabe
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1. Aufl.
- Sprache
-
Deutsch
- Anmerkungen
-
Ill., graph. Darst.
Zugl.: München, Techn. Univ., Diss., 2013
- Schlagwort
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Trockenmilch
Lysin
Zerstäubungstrocknung
Reaktionskinetik
Numerische Strömungssimulation
Lactose
Kristallisation
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.06.2025, 13:58 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Objekttyp
- Hochschulschrift
Beteiligte
- Schmitz-Schug, Iris
- Verl. Dr. Hut
Entstanden
- 2014
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