Biological Outlook to Improve the Nutritive Quality of Bakery Products:
Gespeichert in:
| Weitere beteiligte Personen: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
Singapore
Springer Nature Singapore
2024
Singapore Springer |
| Ausgabe: | 1st ed. 2024 |
| Schlagwörter: | |
| Links: | https://doi.org/10.1007/978-981-97-8561-2 https://doi.org/10.1007/978-981-97-8561-2 https://doi.org/10.1007/978-981-97-8561-2 https://doi.org/10.1007/978-981-97-8561-2 https://doi.org/10.1007/978-981-97-8561-2 https://doi.org/10.1007/978-981-97-8561-2 https://doi.org/10.1007/978-981-97-8561-2 |
| Umfang: | 1 Online-Ressource (XIX, 208 p. 24 illus. in color) |
| ISBN: | 9789819785612 |
| DOI: | 10.1007/978-981-97-8561-2 |
Internformat
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Datensatz im Suchindex
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| author2 | Sanghvi, Gaurav Singh, Nitin Kumar Bishoyi, Ashok Kumar Joshi, Sanket J. |
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-981-97-8561-2 |
| edition | 1st ed. 2024 |
| format | Electronic eBook |
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| id | DE-604.BV050151089 |
| illustrated | Not Illustrated |
| indexdate | 2025-02-04T07:00:26Z |
| institution | BVB |
| isbn | 9789819785612 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-035487420 |
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| physical | 1 Online-Ressource (XIX, 208 p. 24 illus. in color) |
| psigel | ZDB-2-SBL ZDB-2-SBL_2024 |
| publishDate | 2024 |
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| publisher | Springer Nature Singapore Springer |
| record_format | marc |
| spellingShingle | Biological Outlook to Improve the Nutritive Quality of Bakery Products Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures |
| title | Biological Outlook to Improve the Nutritive Quality of Bakery Products |
| title_auth | Biological Outlook to Improve the Nutritive Quality of Bakery Products |
| title_exact_search | Biological Outlook to Improve the Nutritive Quality of Bakery Products |
| title_full | Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi |
| title_fullStr | Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi |
| title_full_unstemmed | Biological Outlook to Improve the Nutritive Quality of Bakery Products edited by Gaurav Sanghvi, Nitin Kumar Singh, Ashok Kumar Bishoyi, Sanket J. Joshi |
| title_short | Biological Outlook to Improve the Nutritive Quality of Bakery Products |
| title_sort | biological outlook to improve the nutritive quality of bakery products |
| topic | Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures |
| topic_facet | Food Science Food Microbiology Food Chemistry Food Studies Food Safety Food Analysis Food science Food / Microbiology Food / Analysis Chemistry Food / Safety measures |
| url | https://doi.org/10.1007/978-981-97-8561-2 |
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