Multivariate modelling of the freshness of cooked ham

Eva Schrampf, Erich Leitner

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

Originalspracheenglisch
TitelRecent Advances in Food Analysis
Herausgeber (Verlag).
Seiten273-273
ISBN (Print)978-80-7080-795-8
PublikationsstatusVeröffentlicht - 2011
Veranstaltung5th International symposium on Recent Advances in Food Analysis - Prag
Dauer: 1 Nov 20114 Nov 2011

Konferenz

Konferenz5th International symposium on Recent Advances in Food Analysis
OrtPrag
Zeitraum1/11/114/11/11

Fields of Expertise

  • Sonstiges

Treatment code (Nähere Zuordnung)

  • Application

Dies zitieren

Schrampf, E., & Leitner, E. (2011). Multivariate modelling of the freshness of cooked ham. in Recent Advances in Food Analysis (S. 273-273). ..

Multivariate modelling of the freshness of cooked ham. / Schrampf, Eva; Leitner, Erich.

Recent Advances in Food Analysis. ., 2011. S. 273-273.

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

Schrampf, E & Leitner, E 2011, Multivariate modelling of the freshness of cooked ham. in Recent Advances in Food Analysis. ., S. 273-273, Prag, 1/11/11.
Schrampf E, Leitner E. Multivariate modelling of the freshness of cooked ham. in Recent Advances in Food Analysis. . 2011. S. 273-273
Schrampf, Eva ; Leitner, Erich. / Multivariate modelling of the freshness of cooked ham. Recent Advances in Food Analysis. ., 2011. S. 273-273
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