Neue Untersuchungen zur Konsistenz von Lebensmitteln. 1....

Neue Untersuchungen zur Konsistenz von Lebensmitteln. 1. Mitt. Methoden zur Charakterisierung und Darstellung der Konsistenz von Lebensmitteln gelartiger und faseriger Struktur

Prof. Dr. sc. techn. H.-J. Raeuber, Dr.-Ing. J. Wolf, Dr.-Ing. G. Blüher, Dr.-Ing. H. Hermann

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Volume:

Year:

1975

Language:

german

Pages:

DOI:

10.1002/food.19750190313

File:

PDF, 500 KB

german, 1975

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