Spezifische Variation der Beschaffenheit von Kochschinken

Metadata Label	Value
Author(s):	Hugenschmidt, Gabriel
Publisher:	ETH
Citation:	Hugenschmidt, Gabriel. Spezifische Variation der Beschaffenheit von Kochschinken. ETH (2009). http://dx.doi.org/10.3929/ethz-a-005925442
Document Type:	Doctoral and Habilitation Theses
Documents:	Abstract (36.16KB)

Detailed Information

Metadata	Description
Title	Spezifische Variation der Beschaffenheit von Kochschinken
Author(s)	Hugenschmidt, Gabriel
Publication Place	Zürich
Publisher	ETH
Publication Date	2009
Notes	Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 18489, 2009
DOI	http://dx.doi.org/10.3929/ethz-a-005925442
Subject(s)	Nutrition and Food Science
Keyword(s)	BACON HAM COOKED HAM MEAT PRODUCTS MEAT ANALYSIS MEAT QUALITY MEAT PROPERTIES MEAT INSPECTION PHYSICAL FOOD CHARACTERISTICS HUMAN NUTRITION PORK MEAT

Description	File Name	MIME Type	Size
Abstract	eth-410-01.pdf	application/pdf	36.16KB

Description	URL
NEBIS Link	http://opac.nebis.ch/F/?local_base=NEBIS&func=find-b&find_code=SYS&request=005925442

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