---
_id: '2834'
author:
- first_name: Ulrich
full_name: Müller, Ulrich
id: '12119'
last_name: Müller
- first_name: Sven
full_name: Hein, Sven
last_name: Hein
- first_name: Markus
full_name: Lilie, Markus
last_name: Lilie
- first_name: Patrick
full_name: Wilhelm, Patrick
id: '12013'
last_name: Wilhelm
citation:
ama: Müller U, Hein S, Lilie M, Wilhelm P. Decontamination of spices by combining
mechanical and thermal effects - an alternative approach for quality retention.
International Journal of Food Science and Technology. 2007;42:190-193.
doi:10.1111/j.1365-2621.2006.01204.x
apa: Müller, U., Hein, S., Lilie, M., & Wilhelm, P. (2007). Decontamination
of spices by combining mechanical and thermal effects - an alternative approach
for quality retention. International Journal of Food Science and Technology,
42, 190–193. https://doi.org/10.1111/j.1365-2621.2006.01204.x
bjps: Müller U et al. (2007) Decontamination of Spices by Combining
Mechanical and Thermal Effects - an Alternative Approach for Quality Retention.
International Journal of Food Science and Technology 42, 190–193.
chicago: 'Müller, Ulrich, Sven Hein, Markus Lilie, and Patrick Wilhelm. “Decontamination
of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach
for Quality Retention.” International Journal of Food Science and Technology
42 (2007): 190–93. https://doi.org/10.1111/j.1365-2621.2006.01204.x.'
chicago-de: 'Müller, Ulrich, Sven Hein, Markus Lilie und Patrick Wilhelm. 2007.
Decontamination of spices by combining mechanical and thermal effects - an alternative
approach for quality retention. International Journal of Food Science and Technology
42: 190–193. doi:10.1111/j.1365-2621.2006.01204.x,
.'
din1505-2-1: 'Müller, Ulrich ; Hein, Sven ; Lilie,
Markus ; Wilhelm, Patrick:
Decontamination of spices by combining mechanical and thermal effects - an alternative
approach for quality retention. In: International Journal of Food Science and
Technology Bd. 42, WILEY-VCH Verlag GmbH & Co. KGaA (2007), S. 190–193'
havard: U. Müller, S. Hein, M. Lilie, P. Wilhelm, Decontamination of spices by combining
mechanical and thermal effects - an alternative approach for quality retention,
International Journal of Food Science and Technology. 42 (2007) 190–193.
ieee: 'U. Müller, S. Hein, M. Lilie, and P. Wilhelm, “Decontamination of spices
by combining mechanical and thermal effects - an alternative approach for quality
retention,” International Journal of Food Science and Technology, vol.
42, pp. 190–193, 2007, doi: 10.1111/j.1365-2621.2006.01204.x.'
mla: Müller, Ulrich, et al. “Decontamination of Spices by Combining Mechanical and
Thermal Effects - an Alternative Approach for Quality Retention.” International
Journal of Food Science and Technology, vol. 42, 2007, pp. 190–93, https://doi.org/10.1111/j.1365-2621.2006.01204.x.
short: U. Müller, S. Hein, M. Lilie, P. Wilhelm, International Journal of Food Science
and Technology 42 (2007) 190–193.
ufg: 'Müller, Ulrich u. a.: Decontamination of spices by combining mechanical
and thermal effects - an alternative approach for quality retention, in: International
Journal of Food Science and Technology 42 (2007), S. 190–193.'
van: Müller U, Hein S, Lilie M, Wilhelm P. Decontamination of spices by combining
mechanical and thermal effects - an alternative approach for quality retention.
International Journal of Food Science and Technology. 2007;42:190–3.
date_created: 2020-06-04T15:13:34Z
date_updated: 2023-03-15T13:49:43Z
department:
- _id: DEP4009
doi: 10.1111/j.1365-2621.2006.01204.x
intvolume: ' 42'
language:
- iso: eng
page: 190-193
publication: International Journal of Food Science and Technology
publication_identifier:
issn:
- 1365-2621
publication_status: published
publisher: WILEY-VCH Verlag GmbH & Co. KGaA
status: public
title: Decontamination of spices by combining mechanical and thermal effects - an
alternative approach for quality retention
type: journal_article
user_id: '12013'
volume: 42
year: 2007
...