Hochschulschrift
Enzymatic stabilization and formation of food nano- and microstructures
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783832539221
3832539220
- Dimensions
-
21 cm
- Extent
-
XII, 209 S.
- Language
-
Englisch
- Notes
-
Ill., graph. Darst.
Zugl.: Hohenheim, Univ., Diss., 2014
- Keyword
-
Lebensmittel
Öl-in-Wasser-Emulsion
Stabilisierung
Modifizierung
Laccase
Proteinglutamin-Glutamyltransferase
Vernetzung
Lebensmittelverarbeitung
Lebensmitteltechnologie
Enzymtechnologie
- Table of contents
- Rights
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Last update
-
11.03.2025, 12:30 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
Associated
- Zeeb, Benjamin
- Logos-Verl.
Time of origin
- 2015
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