Industrial Production of Fruit Juices: Current Challenges for Food Research

Publikation: Beitrag in Buch/Bericht/KonferenzbandBeitrag in einem KonferenzbandForschungBegutachtung

Originalspracheenglisch
TitelInternational conference on new knowledge on cemical reactions during food processing and storage
ErscheinungsortPrag
Herausgeber (Verlag)Institute of Chemical Technology
Seiten48-48
ISBN (Print)978-80-7080-836-8
PublikationsstatusVeröffentlicht - 2012
VeranstaltungChemical Reactinos in Foods VII - Prag, Tschechische Republik
Dauer: 14 Nov 201216 Nov 2012

Konferenz

KonferenzChemical Reactinos in Foods VII
LandTschechische Republik
OrtPrag
Zeitraum14/11/1216/11/12

Fields of Expertise

  • Human- & Biotechnology

Dies zitieren

Siegmund, B. (2012). Industrial Production of Fruit Juices: Current Challenges for Food Research. in International conference on new knowledge on cemical reactions during food processing and storage (S. 48-48). Prag: Institute of Chemical Technology.

Industrial Production of Fruit Juices: Current Challenges for Food Research. / Siegmund, Barbara.

International conference on new knowledge on cemical reactions during food processing and storage. Prag : Institute of Chemical Technology, 2012. S. 48-48.

Publikation: Beitrag in Buch/Bericht/KonferenzbandBeitrag in einem KonferenzbandForschungBegutachtung

Siegmund, B 2012, Industrial Production of Fruit Juices: Current Challenges for Food Research. in International conference on new knowledge on cemical reactions during food processing and storage. Institute of Chemical Technology, Prag, S. 48-48, Prag, Tschechische Republik, 14/11/12.
Siegmund B. Industrial Production of Fruit Juices: Current Challenges for Food Research. in International conference on new knowledge on cemical reactions during food processing and storage. Prag: Institute of Chemical Technology. 2012. S. 48-48
Siegmund, Barbara. / Industrial Production of Fruit Juices: Current Challenges for Food Research. International conference on new knowledge on cemical reactions during food processing and storage. Prag : Institute of Chemical Technology, 2012. S. 48-48
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