Einfluss der Beschaffenheit von Schweinefleisch auf die Stabilität und Konsistenz von Brühwurstbräten

Metadata Label Value
Author(s): Nyfeler, Beat
Publisher: Unknown
Citation:

Nyfeler, Beat. Einfluss der Beschaffenheit von Schweinefleisch auf die Stabilität und Konsistenz von Brühwurstbräten. (1978). http://dx.doi.org/10.3929/ethz-a-000125474

Document Type: Doctoral and Habilitation Theses  
Documents: Abstract (376.09KB)
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Detailed Information

Metadata Description
Title Einfluss der Beschaffenheit von Schweinefleisch auf die Stabilität und Konsistenz von Brühwurstbräten
Author(s) Nyfeler, Beat
Publication Place Zürich
Publication Date 1978
Notes Diss. Techn.Wiss. ETH Zürich, Nr. 6128, 0000. Ref.: Schürch, A. ; Korref.: Solms, J.
Language German
DOI http://dx.doi.org/10.3929/ethz-a-000125474
Subject(s) Nutrition and Food Science
Keyword(s) QUALITY
PROPERTIES AND CONTROL OF SAUSAGES AND SAUSAGE PRODUCTS
MEAT EVALUATION
PORK MEAT
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Abstract   eth-34457-01.pdf application/pdf 376.09KB
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E-Collection record created: Wed, 18 Feb 2009, 07:43:58 CET