Grundlagen zur qualitativen Verbesserung der Käsereibutter

Metadata Label	Value
Author(s):	Hofmann, Fitz
Publisher:	Unknown
Citation:	Hofmann, Fitz. Grundlagen zur qualitativen Verbesserung der Käsereibutter. (1954). http://dx.doi.org/10.3929/ethz-a-000136287
Document Type:	Doctoral and Habilitation Theses
Documents:	Abstract (420.99KB), Fulltext (4.50MB)

Detailed Information

Metadata	Description
Title	Grundlagen zur qualitativen Verbesserung der Käsereibutter
Author(s)	Hofmann, Fitz
Publication Place	Zürich
Publication Date	1954
Notes	Diss. Techn.Wiss. ETH Zürich, Nr. 2393, 0000. Ref.: Zollikofer, E. ; Korref.: Wikén, T.O.
Language	German
DOI	http://dx.doi.org/10.3929/ethz-a-000136287
Subject(s)	Nutrition and Food Science
Keyword(s)	FOOD CHARACTERISTICS FOOD QUALITY

Description	File Name	MIME Type	Size
Abstract	eth-34659-01.pdf	application/pdf	420.99KB
Fulltext	eth-34659-02.pdf	application/pdf	4.50MB

Description	URL
NEBIS Link	http://opac.nebis.ch/F/?local_base=NEBIS&func=find-b&find_code=SYS&request=000136287

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