{"status":"public","type":"journal_article","_id":"6203","intvolume":"        42","volume":42,"author":[{"first_name":"M.","last_name":"Lilie","full_name":"Lilie, M."},{"first_name":"S.","full_name":"Hein, S.","last_name":"Hein"},{"first_name":"P.","last_name":"Wilhelm","full_name":"Wilhelm, P."},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"year":2007,"date_updated":"2023-03-15T13:50:04Z","language":[{"iso":"ger"}],"date_created":"2021-09-14T09:19:55Z","publication":"International Journal of Food Science and Technology","page":"190-193","citation":{"chicago":"Lilie, M., S. Hein, P. Wilhelm, and Ulrich Müller. “Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention.” <i>International Journal of Food Science and Technology</i> 42 (2007): 190–93.","apa":"Lilie, M., Hein, S., Wilhelm, P., &#38; Müller, U. (2007). Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention. <i>International Journal of Food Science and Technology</i>, <i>42</i>, 190–193.","ama":"Lilie M, Hein S, Wilhelm P, Müller U. Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention. <i>International Journal of Food Science and Technology</i>. 2007;42:190-193.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Lilie, M.</span> ; <span style=\"font-variant:small-caps;\">Hein, S.</span> ; <span style=\"font-variant:small-caps;\">Wilhelm, P.</span> ; <span style=\"font-variant:small-caps;\">Müller, Ulrich</span>: Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention. In: <i>International Journal of Food Science and Technology</i> Bd. 42 (2007), S. 190–193","chicago-de":"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. <i>International Journal of Food Science and Technology</i> 42: 190–193.","havard":"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.","van":"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.","mla":"Lilie, M., et al. “Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention.” <i>International Journal of Food Science and Technology</i>, vol. 42, 2007, pp. 190–93.","ufg":"<b>Lilie, M. et. al. (2007)</b>: Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention, in: <i>International Journal of Food Science and Technology</i> <i>42</i>, S. 190–193.","bjps":"<b>Lilie M <i>et al.</i></b> (2007) Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention. <i>International Journal of Food Science and Technology</i> <b>42</b>, 190–193.","ieee":"M. Lilie, S. Hein, P. Wilhelm, and U. Müller, “Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention,” <i>International Journal of Food Science and Technology</i>, vol. 42, pp. 190–193, 2007.","short":"M. Lilie, S. Hein, P. Wilhelm, U. Müller, International Journal of Food Science and Technology 42 (2007) 190–193."},"department":[{"_id":"DEP4009"}],"user_id":"74222","title":"Decontamination of Spices by Combining Mechanical and Thermal Effects – An Alternative Approach For Quality Retention"}