Möglichkeiten der Objektivierung bei der sensorischen Beurteilung von Lebensmitteln unter Berücksichtigung korrespondierender chemischer Parameter | Possibilities for objectifying in the sensoric evaluation of food under emphasis of the corresponding chemical parameter
1974
Römer, Günter
Bibliographic information
Publisher
Justus Liebig-Universität
Pagination
118 pages : illustrations.
Language
German
Format
print, unmediated, volume
Note
eingereicht von Günter Römer.
Includes bibliographical references (pages 109-116).
Type
Doctoral Thesis; Thesis; Text; Monograph; Book; Bibliography; Book; Monograph
2024-02-27
MODS
Data Provider
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