Hochschulschrift
Enzymatic stabilization and formation of food nano- and microstructures
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783832539221
3832539220
- Maße
-
21 cm
- Umfang
-
XII, 209 S.
- Sprache
-
Englisch
- Anmerkungen
-
Ill., graph. Darst.
Zugl.: Hohenheim, Univ., Diss., 2014
- Schlagwort
-
Lebensmittel
Öl-in-Wasser-Emulsion
Stabilisierung
Modifizierung
Laccase
Proteinglutamin-Glutamyltransferase
Vernetzung
Lebensmittelverarbeitung
Lebensmitteltechnologie
Enzymtechnologie
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.03.2025, 12:30 MEZ
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
- Zeeb, Benjamin
- Logos-Verl.
Entstanden
- 2015
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