Diplomarbeit / Masterarbeit
Comparison of Alternative Heating Technologies and their Effects on the Nutritional, Sensorial and Physico-Chemical Properties of Food
Kohlweiss, Clara Theresia. Comparison of Alternative Heating Technologies and their Effects on the Nutritional, Sensorial and Physico-Chemical Properties of Food [Internet] [Master / Diploma Thesis]. [Austria]: BOKU - Universität für Bodenkultur Wien; 2019. Available from: http://permalink.obvsg.at/bok/AC15572843
BOKU Beteiligte
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
HauptbetreuerIn
Denisse Bender
Dr.in Denisse Bender MSc.
Betreuer(in) 5
Katharina Hanz
Dipl.-Ing. Katharina Hanz
Betreuer(in) 5