Grundlagen zur qualitativen Verbesserung der Käsereibutter

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Author
Hofmann, Fitz
Date
1954
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-000136287
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Wikén, Torsten Olof
Examiner: Zollikofer, Edzard
Publisher
ETH Zürich
Subject
LEBENSMITTELEIGENSCHAFTEN + LEBENSMITTELQUALITÄT (HUMANERNÄHRUNG); BUTTER + BUTTERHERSTELLUNG (MILCHPRODUKTION); LEBENSMITTELQUALITÄT + LEBENSMITTELKONTROLLE (LEBENSMITTELINDUSTRIE); FOOD CHARACTERISTICS + FOOD QUALITY (HUMAN NUTRITION); BUTTER + BUTTERMAKING (DAIRYING); FOOD QUALITY + FOOD CONTROL (FOOD INDUSTRY)
Notes
Diss. Techn.Wiss. ETH Zürich, Nr. 2393, 0000. Ref.: Zollikofer, E. ; Korref.: Wikén, T.O..
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