{"page":"218-221","editor":[{"last_name":"Horn","first_name":"D.","full_name":"Horn, D."},{"last_name":"Langen","first_name":"M.","full_name":"Langen, M."}],"title":"Meat in meat-Technologie","department":[{"_id":"DEP4019"}],"date_updated":"2024-02-06T14:20:57Z","user_id":"83781","type":"book_chapter","status":"public","place":"Hamburg","language":[{"iso":"eng"}],"author":[{"first_name":"B.","last_name":"Beneke","full_name":"Beneke, B."},{"full_name":"Langen, M.","first_name":"M.","last_name":"Langen"},{"full_name":"Schering, B.","first_name":"B.","last_name":"Schering"},{"full_name":"Upmann, Matthias","last_name":"Upmann","id":"12666","first_name":"Matthias"}],"_id":"2650","publisher":"Behr´s","year":"2019","publication":"Lebensmittelhistologie","publication_status":"published","citation":{"short":"B. Beneke, M. Langen, B. Schering, M. Upmann, in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, 2019, pp. 218–221.","mla":"Beneke, B., et al. “Meat in Meat-Technologie.” <i>Lebensmittelhistologie</i>, edited by D. Horn and M. Langen, Behr´s, 2019, pp. 218–21.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Beneke, B.</span> ; <span style=\"font-variant:small-caps;\">Langen, M.</span> ; <span style=\"font-variant:small-caps;\">Schering, B.</span> ; <span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: Meat in meat-Technologie. In: <span style=\"font-variant:small-caps;\">Horn, D.</span> ; <span style=\"font-variant:small-caps;\">Langen, M.</span> (Hrsg.): <i>Lebensmittelhistologie</i>. Hamburg : Behr´s, 2019, S. 218–221","ufg":"<b>Beneke, B. u. a.</b>: Meat in meat-Technologie, in: <i>Horn, D./Langen, M. (Hgg.)</i>: Lebensmittelhistologie, Hamburg 2019,  S. 218–221.","chicago-de":"Beneke, B., M. Langen, B. Schering und Matthias Upmann. 2019. Meat in meat-Technologie. In: <i>Lebensmittelhistologie</i>, hg. von D. Horn und M. Langen, 218–221. Hamburg: Behr´s.","havard":"B. Beneke, M. Langen, B. Schering, M. Upmann, Meat in meat-Technologie, in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, 2019: pp. 218–221.","ama":"Beneke B, Langen M, Schering B, Upmann M. Meat in meat-Technologie. In: Horn D, Langen M, eds. <i>Lebensmittelhistologie</i>. Behr´s; 2019:218-221.","bjps":"<b>Beneke B <i>et al.</i></b> (2019) Meat in Meat-Technologie. In Horn D and Langen M (eds), <i>Lebensmittelhistologie</i>. Hamburg: Behr´s, pp. 218–221.","van":"Beneke B, Langen M, Schering B, Upmann M. Meat in meat-Technologie. In: Horn D, Langen M, editors. Lebensmittelhistologie. Hamburg: Behr´s; 2019. p. 218–21.","chicago":"Beneke, B., M. Langen, B. Schering, and Matthias Upmann. “Meat in Meat-Technologie.” In <i>Lebensmittelhistologie</i>, edited by D. Horn and M. Langen, 218–21. Hamburg: Behr´s, 2019.","ieee":"B. Beneke, M. Langen, B. Schering, and M. Upmann, “Meat in meat-Technologie,” in <i>Lebensmittelhistologie</i>, D. Horn and M. Langen, Eds. Hamburg: Behr´s, 2019, pp. 218–221.","apa":"Beneke, B., Langen, M., Schering, B., &#38; Upmann, M. (2019). Meat in meat-Technologie. In D. Horn &#38; M. Langen (Eds.), <i>Lebensmittelhistologie</i> (pp. 218–221). Behr´s."},"date_created":"2020-05-27T08:44:14Z"}