Hochschulschrift
Development of alternative processes for the production of spices - with particular reference to carotenoid and capsaicinoid composition of red pepper (Capsicum annuum L.) and hot pepper (Capsicum frutescens L.) and their deteriorative enzyme activities
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783832257330
3832257330
- Maße
-
21 cm, 281 gr.
- Umfang
-
IV, 172 S.
- Sprache
-
Englisch
- Anmerkungen
-
graph. Darst.
Zugl.: Hohenheim, Univ., Diss., 2006
- Erschienen in
-
Schriftenreihe des Lehrstuhls Lebensmittel Pflanzlicher Herkunft / Universität Hohenheim ; Bd. 13
- Schlagwort
-
Gewürz
Pulverherstellung
Gewürzpflanzen
Hitzesterilisation
Mahlen
Trocknung
Gewürz
Pulverherstellung
Enzyminaktivierung
Würzmittel
Gewürzpflanzen
- Inhaltsverzeichnis
- Rechteinformation
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Letzte Aktualisierung
-
11.06.2025, 14:10 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Objekttyp
- Hochschulschrift
Beteiligte
- Schweiggert, Ute Christina
- Shaker
Entstanden
- 2006
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