Effect of Radio Frequency Heating on Yoghurt, II: Microstructure and Texture
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Erschienen in
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In: Foods 3.2 (2014):S.369-393.
- Klassifikation
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Technische Chemie
- Schlagwort
-
-
- Ereignis
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Veröffentlichung
- (wo)
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Erlangen
- (wer)
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Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
- (wann)
-
2014
- Beteiligte Personen und Organisationen
- URN
-
urn:nbn:de:bvb:29-opus4-58906
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:43 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Siefarth, Caroline
- Tran, Thi Bich Thao
- Mittermaier, Peter
- Pfeiffer, Thomas
- Büttner, Andrea
- Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU)
Entstanden
- 2014
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