Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Gantenbein-Demarchi, Corinne | - |
| dc.contributor.author | Stehli, Ch. | - |
| dc.contributor.author | Benz, K. | - |
| dc.date.accessioned | 2018-06-06T08:13:30Z | - |
| dc.date.available | 2018-06-06T08:13:30Z | - |
| dc.date.issued | 2002 | - |
| dc.identifier.issn | 0256-6575 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/6554 | - |
| dc.language.iso | de | de_CH |
| dc.publisher | Binkert Medien | de_CH |
| dc.relation.ispartof | Lebensmittel-Technologie | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | Sporeninaktivierung von Kakaobohnen | de_CH |
| dc.type | Beitrag in Magazin oder Zeitung | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 7-8 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 263 | de_CH |
| zhaw.pages.start | 258 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 35 | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Gantenbein-Demarchi, C., Stehli, Ch., & Benz, K. (2002). Sporeninaktivierung von Kakaobohnen. Lebensmittel-Technologie, 35(7-8), 258–263.
Gantenbein-Demarchi, C., Stehli, Ch. and Benz, K. (2002) ‘Sporeninaktivierung von Kakaobohnen’, Lebensmittel-Technologie, 35(7-8), pp. 258–263.
C. Gantenbein-Demarchi, Ch. Stehli, and K. Benz, “Sporeninaktivierung von Kakaobohnen,” Lebensmittel-Technologie, vol. 35, no. 7-8, pp. 258–263, 2002.
GANTENBEIN-DEMARCHI, Corinne, Ch. STEHLI und K. BENZ, 2002. Sporeninaktivierung von Kakaobohnen. Lebensmittel-Technologie. 2002. Bd. 35, Nr. 7-8, S. 258–263
Gantenbein-Demarchi, Corinne, Ch. Stehli, and K. Benz. 2002. “Sporeninaktivierung von Kakaobohnen.” Lebensmittel-Technologie 35 (7-8): 258–63.
Gantenbein-Demarchi, Corinne, et al. “Sporeninaktivierung von Kakaobohnen.” Lebensmittel-Technologie, vol. 35, no. 7-8, 2002, pp. 258–63.
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