Hochschulschrift
Impact of high pressure : low temperature processes on cellular materials related to foods
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
Berlin, Techn. Univ., Diss., 2003
- Klassifikation
-
Technische Chemie
- Schlagwort
-
Lebensmittelverarbeitung
Gefrieren
Auftauen
Hochdruck
Niedrigtemperatur
Mathematisches Modell
Kartoffel
Gefrieren
Auftauen
Hochdruck
Pflanzengewebe
Modifizierung
Fische
Gefrieren
Auftauen
Hochdruck
Gewebe
Modifizierung
Lebensmittelverarbeitung
Gefrieren
Auftauen
Hochdruck
Listeria
Inaktivierung
- Urheber
- URN
-
urn:nbn:de:kobv:83-opus-6647
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
02.04.2024, 14:48 MESZ
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Objekttyp
- Hochschulschrift
Beteiligte
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