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Haltbarmachen von Lebensmitteln
Konservierung von Lebensmitteln mittels ionisierender Strahlen
other
Author(s):
Rudolf Heiss
,
Karl Eichner
Publication date
(Print):
1990
Publisher:
Springer Berlin Heidelberg
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Verpackung von Lebensmitteln
Rudolf Heiss
(1980)
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The mutagenic potential of ethylene oxide using the dominant-lethal assay in rats
C.H. Hine
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J.W. Embree
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J.P. Lyon
(1977)
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Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets
J. Licciardello
,
E. Ravesi
,
B. TUHKUNEN
…
(1984)
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Book Chapter
Publication date (Print):
1990
Pages
: 245-258
DOI:
10.1007/978-3-662-07666-8_10
SO-VID:
1097f651-f01d-4886-b0d0-33a26dd6d2bd
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Book chapters
pp. 1
Einführung
pp. 4
Chemische Veränderungen von Lebensmitteln bei der Verarbeitung und Lagerung und deren Vermeidung
pp. 49
Frischhaltepackungen für Lebensmittel
pp. 64
Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung
pp. 93
Die Wirkung chemischer Konservierungsstoffe
pp. 104
Frischhaltung durch Kälte (über dem Gefrierpunkt)
pp. 133
Tiefgefrieren1 von Lebensmitteln
pp. 168
Trocknung
pp. 200
Hitzesterilisierung
pp. 245
Konservierung von Lebensmitteln mittels ionisierender Strahlen
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