Diplomarbeit / Masterarbeit
Oxygen scavengers and their impact on quality of processed meat, with focus on ham and sausage
Aganovic K. Oxygen scavengers and their impact on quality of processed meat, with focus on ham and sausage [Internet] [Master / Diploma Thesis]. [Austria]: BOKU - Universität für Bodenkultur Wien; 2011. Available from: http://permalink.obvsg.at/bok/AC09045471
Externe Links und Eigenschaften der Publikation:
BOKU Beteiligte
Johannes Bergmair
Dipl.-Ing.Dr. Johannes Bergmair
1.Mitwirkender
Helmut Mayer
ao.Univ.Prof. Dipl.-Ing.Dr.nat.techn. Helmut Mayer
Beurteilende(r)
