Title |
Objektivierung tierartspezifischer Aromaunterschiede bei erhitztem Fleisch / Roland Kerscher |
|---|---|
Involved |
Roland Kerscher (Verfasser) |
Published |
München: Verl. Dr. Hut |
Edition |
1. Aufl. |
Extent |
195 S. : Ill. |
Thesis |
Zugl.: München, Techn. Univ., Diss. |
ISBN |
978-3-934767-13-3 |
Topic |
Technische Chemie |
Subject |
Schweinefleisch, Kochen, Schlüsselsubstanz, Quantitative Analyse |
Series |
Lebensmittelchemie |
Record ID |
960304096 |
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