Modeling Extraction for Better Taste and Aroma: Espresso Coffee Extraction and Supercritical Fluid Extraction
- Weitere Titel
-
Modellierung der Extraktion für besseren Geschmack und Aroma: Espresso-Kaffee-Extraktion und Extraktion mittels überkritischem Fluid
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2024
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2024
- Urheber
-
Pannusch, Verena Bernadette
- Beteiligte Personen und Organisationen
- URN
-
urn:nbn:de:bvb:91-diss-20240805-1734154-1-4
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:55 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.
Beteiligte
- Pannusch, Verena Bernadette
- Briesen, Heiko
- Minceva, Mirjana
- Universitätsbibliothek der TU München
Entstanden
- 2024
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