Die Nahrung : Chemie, Biochemie, Mikrobiologie, Technologie, Ernährung. Volume 32, Number 9 / hrsg. von A. Scheunert.

Format:

Book

Author/Creator:

Ruick, G., Author.

Contributor:

Abdel Samei, M. B., Contributor.

Baluja, R., Contributor.

Biró, Gy., Contributor.

Bleyl, D. W. R., Contributor.

Cabrera, Ana M., Contributor.

Damir, A. A., Contributor.

Davidek, J., Contributor.

El Shafei, M. A., Contributor.

El-Zalaki, Esmat M., Contributor.

Erhardt, V., Contributor.

Galán, G., Contributor.

Gassmann, B., Contributor.

Gómez Ariza, J. L., Contributor.

Hajslovä, Jana, Contributor.

Hatour, F. S., Contributor.

Ibrahim, T. M., Contributor.

Jehlickovä, Zuzana, Contributor.

Jöx, E., Contributor.

Krausse, G. W., Contributor.

Kroll, J., Contributor.

Labib, M., Contributor.

Lindner-Szotyori, K., Contributor.

Lásztity, R., Contributor.

Marzilger, K., Contributor.

Mieth, G., Contributor.

Montaña, M. T., Contributor.

Morales, M. T., Contributor.

Perédi, J., Contributor.

Peters, H., Contributor.

Pino, J., Contributor.

Pino, Ɉ., Contributor.

Pudil, F., Contributor.

Rosado, A., Contributor.

Ruick, G., Contributor.

Scheunert, A., Editor.

Unger, A., Contributor.

Weide, H., Contributor.

Zentralinstitut für Ernährung in Potsdam-Rehbrücke der Akademie der Wissenschaften der DDR, Editor.

Zsinka, Á. J. N., Contributor.

Series:

Die Nahrung ; Volume 32, Number 9

Language:

German

Physical Description:

1 online resource (124 p.)

Edition:

Reprint 2021

Place of Publication:

Berlin ; Boston : De Gruyter, [2022]

Language Note:

In German.

Summary:

Keine ausführliche Beschreibung für "DIE NAHRUNG VOLUME 32, NR 9 NHR E-BOOK" verfügbar.

Contents:

Frontmatter

Untersuchungen zum Nickelgehalt von Lebensmitteln

Effect of interesterified dietary fat mixtures on various lipid indices and liver metal content of rats in fat-metabolism disturbance

Rezensionen

Analysis of natural citrus aqueous essences

Is the variational scope of individual sensitivity given enough consideration in evaluation of risks caused by toxicological substances in food?

Die Bedeutung der Wachstumskinetik und Produktbildung für Auswahl und Einsatz von Starterkulturen in der Milchwirtschaft

Application of a new spectrophotometric method for Zinc determination in beverages and condiments

Residues of clopyralide (3,6-dichloropicolinic. acid) in strawberries and their changes

Biochemical studies of some non conventional sources of protein. Part 4. The proteins of mango waste stone kernels

Quality of canned grapefruit juice produced in Cuba during four seasons

Preparation, foaming, electrophoretic patterns and storage of concentrated liquid eggs

Über den Einsatz von Zusatzstoffen und Stoffgemischen (Compounds) in Fleischerzeugnissen

Zum Einfluß genetischer Merkmale und umweltspezifischer Faktoren auf die Zusammensetzung von Sojabohnen

INHALTSVERZEICHNIS

Notes:

Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Mrz 2022)

Description based on publisher supplied metadata and other sources.

ISBN:

3-11-256740-4

OCLC:

1306539000