Karl Eichner

Lebensmittelchemiker

Born: August 13, 1936, Burghausen

Died: September 13, 2021

Has participated in:

Über den Verlauf der nicht-enzymatischen Bräunungsreaktion und ihre Wechselwirkungen mit der Fettoxydation in wasserarmen Lebensmitteln an Hand von Modellsystemen
Haltbarmachen von Lebensmitteln : chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung
Haltbarmachen von Lebensmitteln : chemische, physikalische und mikrobiologische Grundlagen der Verfahren
Haltbarmachen von Lebensmitteln : chem., physikal. u. mikrobiolog. Grundlagen d. Verfahren

All Objects (5)

External links:

Cultural heritage institutions wishing to register will find more information here.

Fields marked * need to be filled in.

Username*

Please enter your username

Email*

Please enter your email address

Please do not fill this field

First name

Last name

Password*

Please enter your password

Confirm password*

Please enter the same password

I have read the terms of use and the privacy policy for the collection of personal data and accept them. *

This field is required.

I would like to subscribe to the newsletter of the Deutsche Digitale Bibliothek. See newsletter subscription info.

Account created

Your "My DDB" account has been successfully created. Before you can log in to your account, you must click the confirmation link in the message we just sent to the email address you provided.

Karl Eichner

Has participated in:

External links:

Reset password