New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

Gespeichert in:

Autor*in:	Durán, Enrique [verfasserIn] Palma, Miguel Natera, Ramón Castro, Remedios Barroso, Carmelo G.

Format:	Artikel

Erschienen:	2010

Umfang:	5

Übergeordnetes Werk:	Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 121(2010), 2 vom: 15. Juli, Seite 575-580
Übergeordnetes Werk:	volume:121 ; year:2010 ; number:2 ; day:15 ; month:07 ; pages:575-580 ; extent:5

Katalog-ID:	OLC1836197357

Internformat


LEADER	01000caa a22002652 4500
001	OLC1836197357
003	DE-627
005	20230507233031.0
007	tu
008	100224s2010 xx \|\|\|\|\| 00\| \|\|und c
028	5	2	\|a sw100223_1
035			\|a (DE-627)OLC1836197357
035			\|a (DE-599)GBVOLC1836197357
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
082	0	4	\|a 540 \|a 660
084			\|a 58.34 \|2 bkl
084			\|a 58.00 \|2 bkl
100	1		\|a Durán, Enrique \|e verfasserin \|4 aut
245	1	0	\|a New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
264		1	\|c 2010
300			\|a 5
336			\|a Text \|b txt \|2 rdacontent
337			\|a ohne Hilfsmittel zu benutzen \|b n \|2 rdamedia
338			\|a Band \|b nc \|2 rdacarrier
700	1		\|a Palma, Miguel \|4 oth
700	1		\|a Natera, Ramón \|4 oth
700	1		\|a Castro, Remedios \|4 oth
700	1		\|a Barroso, Carmelo G. \|4 oth
773	0	8	\|i Enthalten in \|t Food chemistry \|d Amsterdam [u.a.] : Elsevier, 1976 \|g 121(2010), 2 vom: 15. Juli, Seite 575-580 \|w (DE-627)129611751 \|w (DE-600)243123-3 \|w (DE-576)015107418 \|x 0308-8146 \|7 nnns
773	1	8	\|g volume:121 \|g year:2010 \|g number:2 \|g day:15 \|g month:07 \|g pages:575-580 \|g extent:5
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_OLC
912			\|a SSG-OLC-TEC
912			\|a SSG-OLC-CHE
912			\|a SSG-OLC-PHA
912			\|a SSG-OLC-DE-84
912			\|a GBV_ILN_70
912			\|a GBV_ILN_285
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4046
912			\|a GBV_ILN_4219
912			\|a GBV_ILN_4307
936	b	k	\|a 58.34 \|q AVZ
936	b	k	\|a 58.00 \|q AVZ
951			\|a AR
952			\|d 121 \|j 2010 \|e 2 \|b 15 \|c 7 \|h 575-580 \|g 5

Indexfelder

author_variant	e d ed
matchkey_str	article:03088146:2010----::efimtotcnrlheouinfhvltlcnttetovngruig
hierarchy_sort_str	2010
bklnumber	58.34 58.00
publishDate	2010
allfields	sw100223_1 (DE-627)OLC1836197357 (DE-599)GBVOLC1836197357 DE-627 ger DE-627 rakwb 540 660 58.34 bkl 58.00 bkl Durán, Enrique verfasserin aut New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process 2010 5 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Palma, Miguel oth Natera, Ramón oth Castro, Remedios oth Barroso, Carmelo G. oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 121(2010), 2 vom: 15. Juli, Seite 575-580 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ 58.00 AVZ AR 121 2010 2 15 7 575-580 5
spelling	sw100223_1 (DE-627)OLC1836197357 (DE-599)GBVOLC1836197357 DE-627 ger DE-627 rakwb 540 660 58.34 bkl 58.00 bkl Durán, Enrique verfasserin aut New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process 2010 5 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Palma, Miguel oth Natera, Ramón oth Castro, Remedios oth Barroso, Carmelo G. oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 121(2010), 2 vom: 15. Juli, Seite 575-580 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ 58.00 AVZ AR 121 2010 2 15 7 575-580 5
allfields_unstemmed	sw100223_1 (DE-627)OLC1836197357 (DE-599)GBVOLC1836197357 DE-627 ger DE-627 rakwb 540 660 58.34 bkl 58.00 bkl Durán, Enrique verfasserin aut New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process 2010 5 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Palma, Miguel oth Natera, Ramón oth Castro, Remedios oth Barroso, Carmelo G. oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 121(2010), 2 vom: 15. Juli, Seite 575-580 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ 58.00 AVZ AR 121 2010 2 15 7 575-580 5
allfieldsGer	sw100223_1 (DE-627)OLC1836197357 (DE-599)GBVOLC1836197357 DE-627 ger DE-627 rakwb 540 660 58.34 bkl 58.00 bkl Durán, Enrique verfasserin aut New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process 2010 5 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Palma, Miguel oth Natera, Ramón oth Castro, Remedios oth Barroso, Carmelo G. oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 121(2010), 2 vom: 15. Juli, Seite 575-580 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ 58.00 AVZ AR 121 2010 2 15 7 575-580 5
allfieldsSound	sw100223_1 (DE-627)OLC1836197357 (DE-599)GBVOLC1836197357 DE-627 ger DE-627 rakwb 540 660 58.34 bkl 58.00 bkl Durán, Enrique verfasserin aut New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process 2010 5 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Palma, Miguel oth Natera, Ramón oth Castro, Remedios oth Barroso, Carmelo G. oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 121(2010), 2 vom: 15. Juli, Seite 575-580 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307 58.34 AVZ 58.00 AVZ AR 121 2010 2 15 7 575-580 5
source	Enthalten in Food chemistry 121(2010), 2 vom: 15. Juli, Seite 575-580 volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5
sourceStr	Enthalten in Food chemistry 121(2010), 2 vom: 15. Juli, Seite 575-580 volume:121 year:2010 number:2 day:15 month:07 pages:575-580 extent:5
format_phy_str_mv	Article
institution	findex.gbv.de
dewey-raw	540
isfreeaccess_bool	false
container_title	Food chemistry
authorswithroles_txt_mv	Durán, Enrique @@aut@@ Palma, Miguel @@oth@@ Natera, Ramón @@oth@@ Castro, Remedios @@oth@@ Barroso, Carmelo G. @@oth@@
publishDateDaySort_date	2010-07-15T00:00:00Z
hierarchy_top_id	129611751
dewey-sort	3540
id	OLC1836197357
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1836197357</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230507233031.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">100224s2010 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw100223_1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1836197357</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1836197357</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Durán, Enrique</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2010</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">5</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Palma, Miguel</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Natera, Ramón</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Castro, Remedios</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Barroso, Carmelo G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">121(2010), 2 vom: 15. Juli, Seite 575-580</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:121</subfield><subfield code="g">year:2010</subfield><subfield code="g">number:2</subfield><subfield code="g">day:15</subfield><subfield code="g">month:07</subfield><subfield code="g">pages:575-580</subfield><subfield code="g">extent:5</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">121</subfield><subfield code="j">2010</subfield><subfield code="e">2</subfield><subfield code="b">15</subfield><subfield code="c">7</subfield><subfield code="h">575-580</subfield><subfield code="g">5</subfield></datafield></record></collection>
author	Durán, Enrique
spellingShingle	Durán, Enrique ddc 540 bkl 58.34 bkl 58.00 New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
authorStr	Durán, Enrique
ppnlink_with_tag_str_mv	@@773@@(DE-627)129611751
format	Article
dewey-ones	540 - Chemistry & allied sciences 660 - Chemical engineering
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0308-8146
topic_title	540 660 58.34 bkl 58.00 bkl New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
topic	ddc 540 bkl 58.34 bkl 58.00
topic_unstemmed	ddc 540 bkl 58.34 bkl 58.00
topic_browse	ddc 540 bkl 58.34 bkl 58.00
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	m p mp r n rn r c rc c g b cg cgb
hierarchy_parent_title	Food chemistry
hierarchy_parent_id	129611751
dewey-tens	540 - Chemistry 660 - Chemical engineering
hierarchy_top_title	Food chemistry
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)129611751 (DE-600)243123-3 (DE-576)015107418
title	New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
ctrlnum	(DE-627)OLC1836197357 (DE-599)GBVOLC1836197357
title_full	New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
author_sort	Durán, Enrique
journal	Food chemistry
journalStr	Food chemistry
isOA_bool	false
dewey-hundreds	500 - Science 600 - Technology
recordtype	marc
publishDateSort	2010
contenttype_str_mv	txt
container_start_page	575
author_browse	Durán, Enrique
container_volume	121
physical	5
class	540 660 58.34 bkl 58.00 bkl
format_se	Aufsätze
author-letter	Durán, Enrique
dewey-full	540 660
title_sort	new ft-ir method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
title_auth	New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_285 GBV_ILN_4012 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4307
container_issue	2
title_short	New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
remote_bool	false
author2	Palma, Miguel Natera, Ramón Castro, Remedios Barroso, Carmelo G.
author2Str	Palma, Miguel Natera, Ramón Castro, Remedios Barroso, Carmelo G.
ppnlink	129611751
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth oth oth oth
up_date	2024-07-04T00:08:19.912Z
_version_	1803604931287973888
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1836197357</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230507233031.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">100224s2010 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw100223_1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1836197357</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1836197357</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Durán, Enrique</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2010</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">5</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Palma, Miguel</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Natera, Ramón</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Castro, Remedios</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Barroso, Carmelo G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Food chemistry</subfield><subfield code="d">Amsterdam [u.a.] : Elsevier, 1976</subfield><subfield code="g">121(2010), 2 vom: 15. Juli, Seite 575-580</subfield><subfield code="w">(DE-627)129611751</subfield><subfield code="w">(DE-600)243123-3</subfield><subfield code="w">(DE-576)015107418</subfield><subfield code="x">0308-8146</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:121</subfield><subfield code="g">year:2010</subfield><subfield code="g">number:2</subfield><subfield code="g">day:15</subfield><subfield code="g">month:07</subfield><subfield code="g">pages:575-580</subfield><subfield code="g">extent:5</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4046</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">121</subfield><subfield code="j">2010</subfield><subfield code="e">2</subfield><subfield code="b">15</subfield><subfield code="c">7</subfield><subfield code="h">575-580</subfield><subfield code="g">5</subfield></datafield></record></collection>
score	7.400118

Nicht das Richtige dabei?

Schreiben Sie uns!

New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?