Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention

M. Lilie, S. Hein, P. Wilhelm, U. Müller, International Journal of Food Science and Technology 42 (2007) 190–193.

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Zeitschriftentitel
International Journal of Food Science and Technology
Band
42
Seite
190-193
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Lilie M, Hein S, Wilhelm P, Müller U. 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.
Lilie, M., Hein, S., Wilhelm, P., & Müller, U. (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.
Lilie M 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.
Lilie, M., S. Hein, P. Wilhelm, and Ulrich Müller. “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.
Lilie, M., S. Hein, P. Wilhelm und Ulrich Müller. 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.
Lilie, M. ; Hein, S. ; Wilhelm, P. ; Müller, Ulrich: 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 (2007), S. 190–193
M. Lilie, S. Hein, P. Wilhelm, U. Müller, 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.
M. Lilie, S. Hein, P. Wilhelm, and U. Müller, “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.
Lilie, M., 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.
Lilie, M. et. al. (2007): Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention, in: International Journal of Food Science and Technology 42, S. 190–193.
Lilie M, Hein S, Wilhelm P, Müller U. 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.

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