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dc.contributor.author
Beyeler, Max
dc.contributor.supervisor
Solms, Jürg
dc.contributor.supervisor
Weder, Hans-Georg
dc.date.accessioned
2017-06-12T21:06:09Z
dc.date.available
2017-06-12T21:06:09Z
dc.date.issued
1974
dc.identifier.uri
http://hdl.handle.net/20.500.11850/130983
dc.identifier.doi
10.3929/ethz-a-000084849
dc.language.iso
de
dc.publisher
ETH Zürich
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.subject
PROTEINE (LEBENSMITTELINDUSTRIE)
dc.subject
LEBENSMITTEL-AROMA + LEBENSMITTEL-GESCHMACK (HUMANERNÄHRUNG)
dc.subject
AROMASTOFFE + GESCHMACKSVERSTÄRKER (LEBENSMITTELINDUSTRIE)
dc.subject
PROTEINS (FOOD INDUSTRY)
dc.subject
FOOD FLAVOUR + FOOD AROMA + FOOD TASTE (HUMAN NUTRITION)
dc.subject
FLAVOUR SUBSTANCES + TASTE IMPROVERS (FOOD INDUSTRY)
dc.title
Aromatisierung von proteinreichen Lebensmitteln
dc.type
Doctoral Thesis
dc.rights.license
In Copyright - Non-Commercial Use Permitted
ethz.title.subtitle
Ligandstudien an Proteinen
ethz.size
109 S.
ethz.code.ddc
6 - Technology, medicine and applied sciences::660 - Chemical engineering
ethz.notes
Diss. Techn.Wiss. ETH Zürich, Nr. 5275, 0000. Ref.: Solms, J. ; Korref.: Weder, H.G..
ethz.identifier.diss
5275
ethz.identifier.nebis
000084849
ethz.publication.place
Zürich
ethz.publication.status
published
ethz.date.deposited
2017-06-12T21:06:34Z
ethz.source
ECOL
ethz.identifier.importid
imp59366922c0ab036383
ethz.ecolpid
eth:31278
ethz.eth
yes
ethz.availability
Closed access
ethz.rosetta.installDate
2017-07-12T19:48:58Z
ethz.rosetta.lastUpdated
2017-12-21T21:04:55Z
ethz.rosetta.versionExported
true
ethz.COinS
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