Home
Journals
Archaeology International
Architecture_MPS
Europe and the World: A law review
Film Education Journal
History Education Research Journal
International Journal of Development Education and Global Learning
International Journal of Social Pedagogy
Jewish Historical Studies: A Journal of English-Speaking Jewry
Journal of Bentham Studies
London Review of Education
Radical Americas
Research for All
The Journal of the Sylvia Townsend Warner Society
The London Journal of Canadian Studies
About
About UCL Press
Who we are
Contact us
My ScienceOpen
Sign in
Register
Dashboard
Search
Home
Journals
Archaeology International
Architecture_MPS
Europe and the World: A law review
Film Education Journal
History Education Research Journal
International Journal of Development Education and Global Learning
International Journal of Social Pedagogy
Jewish Historical Studies: A Journal of English-Speaking Jewry
Journal of Bentham Studies
London Review of Education
Radical Americas
Research for All
The Journal of the Sylvia Townsend Warner Society
The London Journal of Canadian Studies
About
About UCL Press
Who we are
Contact us
My ScienceOpen
Sign in
Register
Dashboard
Search
24
views
0
references
Top references
cited by
4
Cite as...
0 reviews
Review
0
comments
Comment
0
recommends
+1
Recommend
0
collections
Add to
0
shares
Share
Twitter
Sina Weibo
Facebook
Email
529
similar
All similar
Record
: found
Abstract
: not found
Book
: not found
Haltbarmachen von Lebensmitteln
other
Author(s):
Rudolf Heiss
,
Karl Eichner
Publication date
(Print):
1995
Publisher:
Springer Berlin Heidelberg
Read this book at
Publisher
Buy book
Review
Review book
Invite someone to review
Bookmark
Cite as...
There is no author summary for this book yet. Authors can add summaries to their books on ScienceOpen to make them more accessible to a non-specialist audience.
Related collections
Informationspraxis
Author and book information
Book
ISBN (Print):
978-3-662-07665-1
ISBN (Electronic):
978-3-662-07664-4
Publication date (Print):
1995
DOI:
10.1007/978-3-662-07664-4
SO-VID:
37cc9d5d-5da4-48c6-acf9-a2276f0a406f
History
Data availability:
Comments
Comment on this book
Sign in to comment
Book chapters
pp. 1
Einführung
pp. 4
Chemische Veränderungen von Lebensmitteln bei der Verarbeitung und Lagerung und deren Vermeidung
pp. 53
Frischhaltepackungen für Lebensmittel
pp. 69
Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung
pp. 105
Die Wirkung chemischer Konservierungsstoffe
pp. 117
Frischhaltung durch Kälte (über dem Gefrierpunkt)
pp. 149
Tiefgefrieren von Lebensmitteln
pp. 185
Trocknung
pp. 219
Hitzesterilisierung
pp. 267
Konservierung von Lebensmitteln mittels ionisierender Strahlen
pp. 283
Erfassung der Einflußgrößen auf die Qualität und Qualitätserhaltung verpackter Lebensmittel
Similar content
529
Blei-Gehalte von Lebensmitteln
Authors:
Bertold Boppel
DFG–SKLM Toxikologische Beurteilung von Furocumarinen in Lebensmitteln
Authors:
Untersuchungen über Aromastoffe von Lebensmitteln
Authors:
Von Schormüller
,
W. GROSCH
,
W Grosch
See all similar
Cited by
4
Refrigeration and Freezing Equipment
Authors:
George Saravacos
,
Athanasios E. Kostaropoulos
Hitzesterilisierte Konserven
Authors:
Norbert Buchner
Schädigung durch Licht
Authors:
Norbert Buchner
See all cited by