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dc.contributor.author
Knorr, Dietrich
dc.contributor.author
Balasa, Ana
dc.contributor.author
Boll, Doerte
dc.contributor.author
Jäger, Henry
dc.contributor.author
Mathys, Alexander
dc.contributor.author
Oba, Esma
dc.contributor.author
Volkert, Marcus
dc.contributor.editor
Moskowitz, Howard R.
dc.contributor.editor
Saguy, Sam I.
dc.contributor.editor
Straus, Tim
dc.date.accessioned
2017-06-11T23:11:08Z
dc.date.available
2017-06-11T23:11:08Z
dc.date.issued
2009
dc.identifier.isbn
978-1-4200-6553-4
dc.identifier.isbn
978-1-4200-6555-8
dc.identifier.other
10.1201/9781420065558-c24
dc.identifier.uri
http://hdl.handle.net/20.500.11850/110534
dc.language.iso
en
dc.publisher
CRC
dc.title
Alternative processing methods for functional foods
dc.type
Book Chapter
ethz.book.title
An Integrated Approach to New Food Product Development
ethz.pages.start
413
ethz.pages.end
427
ethz.notes
.
ethz.identifier.nebis
009862177
ethz.publication.place
Boca Raton
ethz.publication.status
published
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09571 - Mathys, Alexander / Mathys, Alexander
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::09571 - Mathys, Alexander / Mathys, Alexander
ethz.date.deposited
2017-06-11T23:11:43Z
ethz.source
ECIT
ethz.identifier.importid
imp593653f5e582775736
ethz.ecitpid
pub:171772
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-15T00:52:20Z
ethz.rosetta.lastUpdated
2018-11-02T21:37:23Z
ethz.rosetta.versionExported
true
ethz.COinS
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