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Author
Date
2009Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-005925442Publication status
publishedExternal links
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Contributors
Examiner: Wenk, Caspar
Examiner: Kreuzer, Michael
Examiner: Hadorn, Ruedi
Examiner: Scheeder, Martin
Publisher
ETH ZürichSubject
PORK MEAT (MEAT PRODUCTS); SPECK + SCHINKEN + KOCHSCHINKEN (FLEISCHPRODUKTE); FLEISCH-BEWERTUNG + FLEISCH-ANALYSE + FLEISCH-QUALITÄT + FLEISCH-EIGENSCHAFTEN (FLEISCHPRODUKTE); PHYSIKALISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); MEAT EVALUATION + MEAT ANALYSIS + MEAT QUALITY + MEAT PROPERTIES + MEAT INSPECTION (MEAT PRODUCTS); SCHWEINEFLEISCH (FLEISCHPRODUKTE); BACON + HAM + COOKED HAM (MEAT PRODUCTS); PHYSICAL FOOD CHARACTERISTICS (HUMAN NUTRITION)Organisational unit
03198 - Wenk, Caspar
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ETH Bibliography
yes
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