Möglichkeiten zur Einschränkung der Maillard-Reaktion im Zusammenhang mit der Hocherhitzung von Fleisch /
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| OCLC: | 5142796 |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Idioma: | German |
| Publicado em: |
München :
[s.n.],
1977.
|
| Assuntos: | |
| Formato: | Thesis Monograph Note that CRL will digitize material from the collection when copyright allows. |
| LEADER | 01575cam a2200445Ia 45 0 | ||
|---|---|---|---|
| 001 | in00006622257 | ||
| 003 | OCoLC | ||
| 005 | 00010101120000.0 | ||
| 008 | 790706s1977 gw b 000 0 ger | ||
| 029 | 1 | |a NLGGC |b 059499141 | |
| 035 | |a (OCoLC)5142796 | ||
| 040 | |a AGL |c AGL |d OCLCQ |d CUX |d CRL | ||
| 041 | 0 | |a ger |b eng | |
| 049 | |a CRLL | ||
| 070 | |a 41.2 |b M922 [1977 No.48] | ||
| 072 | 0 | |a 2015 | |
| 090 | |a TS1960 |b .B37 1977 | ||
| 096 | |a WA 707 |b B37 1977 | ||
| 099 | |a P-00585889 | ||
| 100 | 1 | |a Basel, Helmut, |d 1943- | |
| 245 | 1 | 0 | |a Möglichkeiten zur Einschränkung der Maillard-Reaktion im Zusammenhang mit der Hocherhitzung von Fleisch / |c Helmut Basel. |
| 260 | |a München : |b [s.n.], |c 1977. | ||
| 300 | |a 98 p. | ||
| 336 | |a text |b txt |2 rdacontent. | ||
| 337 | |a unmediated |b n |2 rdamedia. | ||
| 338 | |a volume |b nc |2 rdacarrier. | ||
| 502 | |b doctoral |c Ludwig-Maximilians Universität München |d 1977. | ||
| 500 | |a Vita. | ||
| 504 | |a Includes bibliographical references (p. 88-98) | ||
| 546 | |a German with English summary. | ||
| 650 | 0 | |a Meat |x Heating. | |
| 650 | 0 | |a Maillard reaction. | |
| 650 | 1 | 2 | |a Meat. |
| 650 | 1 | 2 | |a Maillard Reaction. |
| 710 | 2 | |a Universität München. | |
| 752 | |a Germany. | ||
| 907 | |a .b25966625 |b 02-25-22 |c 04-23-08 | ||
| 998 | |a diss |b 04-23-08 |c m |d - |e - |f ger |g gw |h 0 |i 1 | ||
| 999 | f | f | |i 138239a9-4d16-541d-afb9-5f9265dfc687 |s 42f5a776-0fda-5864-b561-1b340d9c4ea8 |t 0 |