Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas
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| 1. Verfasser: | |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Garching
Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA)
2005
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| Ausgabe: | 1. Aufl. |
| Schlagworte: | |
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MARC
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| 100 | 1 | |a Christlbauer, Monika |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |c Monika Christlbauer |
| 250 | |a 1. Aufl. | ||
| 264 | 1 | |a Garching |b Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |c 2005 | |
| 300 | |a 185 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Zugl.: München, Techn. Univ., Diss., 2005 | ||
| 650 | 0 | 7 | |a Aromastoff |0 (DE-588)4130237-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Gemüse |0 (DE-588)4020069-3 |2 gnd |9 rswk-swf |
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| 650 | 0 | 7 | |a Schweinefleisch |0 (DE-588)4053849-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Braten |g Speise |0 (DE-588)4136285-8 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| DE-19_call_number | 0001/8 06-2261 |
|---|---|
| DE-19_location | 0 |
| DE-BY-TUM_call_number | 0001 DM 24874 |
| DE-BY-TUM_katkey | 1536952 |
| DE-BY-TUM_location | Mag |
| DE-BY-TUM_media_number | 040007546249 |
| DE-BY-UBM_katkey | 3206029 |
| DE-BY-UBM_media_number | 41607776930018 |
| _version_ | 1823053158650216448 |
| any_adam_object | |
| author | Christlbauer, Monika |
| author_facet | Christlbauer, Monika |
| author_role | aut |
| author_sort | Christlbauer, Monika |
| author_variant | m c mc |
| building | Verbundindex |
| bvnumber | BV021291827 |
| classification_tum | CHE 532d CHE 527d CHE 513d CHE 505d |
| ctrlnum | (OCoLC)162324293 (DE-599)BVBBV021291827 |
| dewey-full | 664.92 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.92 |
| dewey-search | 664.92 |
| dewey-sort | 3664.92 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1. Aufl. |
| format | Book |
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| genre | (DE-588)4113937-9 Hochschulschrift gnd-content |
| genre_facet | Hochschulschrift |
| id | DE-604.BV021291827 |
| illustrated | Illustrated |
| indexdate | 2025-02-03T16:57:40Z |
| institution | BVB |
| isbn | 3938896000 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014612671 |
| oclc_num | 162324293 |
| open_access_boolean | |
| owner | DE-91 DE-BY-TUM DE-12 DE-19 DE-BY-UBM |
| owner_facet | DE-91 DE-BY-TUM DE-12 DE-19 DE-BY-UBM |
| physical | 185 S. graph. Darst. |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | Verl. Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) |
| record_format | marc |
| spellingShingle | Christlbauer, Monika Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Aromastoff (DE-588)4130237-0 gnd Gemüse (DE-588)4020069-3 gnd Rindfleisch (DE-588)4124065-0 gnd Schweinefleisch (DE-588)4053849-7 gnd Braten Speise (DE-588)4136285-8 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4020069-3 (DE-588)4124065-0 (DE-588)4053849-7 (DE-588)4136285-8 (DE-588)4113937-9 |
| title | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_auth | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_exact_search | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_full | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer |
| title_fullStr | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer |
| title_full_unstemmed | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas Monika Christlbauer |
| title_short | Aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| title_sort | aroma compounds of processed vegetables as modifiers of freshly prepared beef and pork gravy aromas |
| topic | Aromastoff (DE-588)4130237-0 gnd Gemüse (DE-588)4020069-3 gnd Rindfleisch (DE-588)4124065-0 gnd Schweinefleisch (DE-588)4053849-7 gnd Braten Speise (DE-588)4136285-8 gnd |
| topic_facet | Aromastoff Gemüse Rindfleisch Schweinefleisch Braten Speise Hochschulschrift |
| work_keys_str_mv | AT christlbauermonika aromacompoundsofprocessedvegetablesasmodifiersoffreshlypreparedbeefandporkgravyaromas |