Flavor-active compounds in cocoa and chocolate – impact of water and variety
- Weitere Titel
-
Flavor-aktive Verbindungen in Kakao und Schokolade – Einfluss von Wasser und Sorte
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2024
- Schlagwort
-
Aromastoff
Schokolade
Duftstoff
Schlüsselsubstanz
Lebensmittelanalyse
Schokoladenherstellung
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2024
- Urheber
-
Ullrich, Lisa Maria
- Beteiligte Personen und Organisationen
-
Steinhaus, Martin
Chetschik, Irene
- URN
-
urn:nbn:de:bvb:91-diss-20240624-1739156-1-6
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.0011, 09:58 MEZ
Datenpartner
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Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Ullrich, Lisa Maria
- Steinhaus, Martin
- Chetschik, Irene
- Universitätsbibliothek der TU München
Entstanden
- 2024
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