Detection, characterization and survival of Bacillus cereus group members in spices and herbs
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| Format: | Abschlussarbeit Elektronisch E-Book |
| Sprache: | English |
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2017
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MARC
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| 100 | 1 | |a Frentzel, Hendrik |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Detection, characterization and survival of Bacillus cereus group members in spices and herbs |c by Hendrik Frentzel |
| 264 | 1 | |a Berlin |c 2017 | |
| 300 | |a 1 Online-Ressource (vii, 95 Seiten) |b Diagramme | ||
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| 689 | 0 | 0 | |a Bacillus cereus |0 (DE-588)4462648-4 |D s |
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Datensatz im Suchindex
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| author | Frentzel, Hendrik |
| author_facet | Frentzel, Hendrik |
| author_role | aut |
| author_sort | Frentzel, Hendrik |
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| indexdate | 2024-07-10T07:50:24Z |
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| language | English |
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| spelling | Frentzel, Hendrik Verfasser aut Detection, characterization and survival of Bacillus cereus group members in spices and herbs by Hendrik Frentzel Berlin 2017 1 Online-Ressource (vii, 95 Seiten) Diagramme txt rdacontent c rdamedia cr rdacarrier Dissertation Freie Universität Berlin 2017 Tenazität (DE-588)4297524-4 gnd rswk-swf Bacillus thuringiensis (DE-588)4124942-2 gnd rswk-swf Bacillus cereus (DE-588)4462648-4 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Bacillus cereus (DE-588)4462648-4 s Bacillus thuringiensis (DE-588)4124942-2 s Tenazität (DE-588)4297524-4 s DE-188 Erscheint auch als Druck-Ausgabe Frentzel, Hendrik Detection, characterization and survival of Bacillus cereus group members in spices and herbs (DE-604)BV044347105 http://www.diss.fu-berlin.de/diss/receive/FUDISS_thesis_000000104867 Resolving-System kostenfrei Volltext |
| spellingShingle | Frentzel, Hendrik Detection, characterization and survival of Bacillus cereus group members in spices and herbs Tenazität (DE-588)4297524-4 gnd Bacillus thuringiensis (DE-588)4124942-2 gnd Bacillus cereus (DE-588)4462648-4 gnd |
| subject_GND | (DE-588)4297524-4 (DE-588)4124942-2 (DE-588)4462648-4 (DE-588)4113937-9 |
| title | Detection, characterization and survival of Bacillus cereus group members in spices and herbs |
| title_auth | Detection, characterization and survival of Bacillus cereus group members in spices and herbs |
| title_exact_search | Detection, characterization and survival of Bacillus cereus group members in spices and herbs |
| title_full | Detection, characterization and survival of Bacillus cereus group members in spices and herbs by Hendrik Frentzel |
| title_fullStr | Detection, characterization and survival of Bacillus cereus group members in spices and herbs by Hendrik Frentzel |
| title_full_unstemmed | Detection, characterization and survival of Bacillus cereus group members in spices and herbs by Hendrik Frentzel |
| title_short | Detection, characterization and survival of Bacillus cereus group members in spices and herbs |
| title_sort | detection characterization and survival of bacillus cereus group members in spices and herbs |
| topic | Tenazität (DE-588)4297524-4 gnd Bacillus thuringiensis (DE-588)4124942-2 gnd Bacillus cereus (DE-588)4462648-4 gnd |
| topic_facet | Tenazität Bacillus thuringiensis Bacillus cereus Hochschulschrift |
| url | http://www.diss.fu-berlin.de/diss/receive/FUDISS_thesis_000000104867 |
| work_keys_str_mv | AT frentzelhendrik detectioncharacterizationandsurvivalofbacilluscereusgroupmembersinspicesandherbs |