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dc.contributor.author
Bernath, Konrad
dc.contributor.supervisor
Amadò, Renato
dc.date.accessioned
2017-06-13T02:09:16Z
dc.date.available
2017-06-13T02:09:16Z
dc.date.issued
1997
dc.identifier.uri
http://hdl.handle.net/20.500.11850/143205
dc.identifier.doi
10.3929/ethz-a-001828150
dc.language.iso
de
dc.publisher
ETH Zürich
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.subject
WEINKRANKHEITEN + WEINFEHLER (ÖNOLOGIE)
dc.subject
WEINKUNDE + ÖNOLOGIE
dc.subject
FREMDGESCHMACK + AROMAFEHLER + GESCHMACKSFEHLER (LEBENSMITTELMÄNGEL)
dc.subject
WINE DISEASES + WINE DEFECTS (OENOLOGY)
dc.subject
OENOLOGY
dc.subject
OFF-FLAVOURS + FLAVOUR DEFECTS + TASTE DEFECTS (FOOD FAULTS)
dc.title
Das Böckser-Aroma in Wein
dc.type
Doctoral Thesis
dc.rights.license
In Copyright - Non-Commercial Use Permitted
ethz.size
II, 138 S.
ethz.code.ddc
6 - Technology, medicine and applied sciences::630 - Agriculture
ethz.code.ddc
6 - Technology, medicine and applied sciences::660 - Chemical engineering
ethz.notes
Diss. Naturwiss. ETH Zürich, Nr. 12079, 1997. Ref.: R. Amadò ; Korref.: U. Schobinger ; Korref.: K. Grob.
ethz.identifier.diss
12079
ethz.identifier.nebis
001828150
ethz.publication.place
Zürich
ethz.publication.status
published
ethz.date.deposited
2017-06-13T02:09:36Z
ethz.source
ECOL
ethz.identifier.importid
imp59366a116e33c52984
ethz.ecolpid
eth:40831
ethz.eth
yes
ethz.availability
Closed access
ethz.rosetta.installDate
2017-07-19T02:51:08Z
ethz.rosetta.lastUpdated
2018-11-03T22:46:35Z
ethz.rosetta.versionExported
true
ethz.COinS
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