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Lysinoalanin und beta-Aminoalanin. Analytik, Entstehung und Vorkommen in milcheiweisshaltigen Lebensmitteln.

1982

Fritsch R.J.

AGROVOC Keywords
alimentos amino acids ammonia ammoniac analyse chimique calidad chemical analysis composition cooking cuisson foods glycine max milk products procesamiento processing produit alimentaire produit laitier proteine vegetale quality traitement
Bibliographic information
Other Subjects
Proteine du lait; Proteinas de la leche; Plant proteins; Amoniaco; Milk proteins; Composicion; Qualite; Aminoacidos; Proteinas vegetales; Coccion; Productos lacteos; Acide amine; Analisis quimico
Language
German
Note
Diss. (Dr. rer. nat.). 33 ill., 22 tables. Bibliography 289 ref. Summary (De) AVAILABILITY: Hohenheim Univ., Stuttgart (Germany, F.R.). Dokumentationsstelle.
Translated Title
English. [Lysinoalanine and beta-aminoalanine. Analysis, origin and occurrence in foods with milk protein]. [German]
Type
Monograph; Thesis; Bibliography; Book; Monograph; Summary; Non Conventional; Non-Conventional
Corporate Author
Technische Univ. Muenchen (Germany, F.R.). Fakultaet fuer Bauwesen, Lebensmitteltechnologie und Milchwissenschaft.
2012-11-15
AGRIS AP
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