Dissertation
Development of mass spectrometric methods for the identification and quantification of allergenic ingredients in food
Lauter K. Development of mass spectrometric methods for the identification and quantification of allergenic ingredients in food [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2021. Available from: http://permalink.obvsg.at/bok/AC16426043
BOKU Beteiligte
Sabine Baumgartner
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Sabine Baumgartner
HauptbetreuerIn
Ebrahim Razzazi-Fazeli
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Ebrahim Razzazi-Fazeli
Berater(in) 1
Rudolf Krska
Univ.Prof. Dipl.-Ing. Dr.techn. Rudolf Krska
HauptbetreuerIn
Rudolf Krska
Univ.Prof. Dipl.-Ing. Dr.techn. Rudolf Krska
Berater(in) 2
Karin Hoffmann-Sommergruber
Assoc. Prof. Univ.Doz. Mag. Dr. Karin Hoffmann-Sommergruber
HauptbetreuerIn