Permeability of crust is key to crispness retention

Gespeichert in:

Autor*in:	Hirte, Anita [verfasserIn] Hamer, Rob J. Meinders, Marcel B.J. Primo-Martín, Cristina

Format:	Artikel

Erschienen:	2010

Umfang:	7

Übergeordnetes Werk:	Enthalten in: Journal of cereal science - Amsterdam : Elsevier, 1983, 52(2010), 2 vom: Sept., Seite 129-136
Übergeordnetes Werk:	volume:52 ; year:2010 ; number:2 ; month:09 ; pages:129-136 ; extent:7

Katalog-ID:	OLC1848953798

Internformat


LEADER	01000caa a22002652 4500
001	OLC1848953798
003	DE-627
005	20230512023812.0
007	tu
008	100915s2010 xx \|\|\|\|\| 00\| \|\|und c
028	5	2	\|a sw100913_1
035			\|a (DE-627)OLC1848953798
035			\|a (DE-599)GBVOLC1848953798
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
082	0	4	\|a 630 \|a 640 \|a 660
084			\|a 48.50 \|2 bkl
084			\|a 58.34 \|2 bkl
100	1		\|a Hirte, Anita \|e verfasserin \|4 aut
245	1	0	\|a Permeability of crust is key to crispness retention
264		1	\|c 2010
300			\|a 7
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 Hamer, Rob J. \|4 oth
700	1		\|a Meinders, Marcel B.J. \|4 oth
700	1		\|a Primo-Martín, Cristina \|4 oth
773	0	8	\|i Enthalten in \|t Journal of cereal science \|d Amsterdam : Elsevier, 1983 \|g 52(2010), 2 vom: Sept., Seite 129-136 \|w (DE-627)129965928 \|w (DE-600)408468-8 \|w (DE-576)063972247 \|x 0733-5210 \|7 nnns
773	1	8	\|g volume:52 \|g year:2010 \|g number:2 \|g month:09 \|g pages:129-136 \|g extent:7
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_2006
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4219
936	b	k	\|a 48.50 \|q AVZ
936	b	k	\|a 58.34 \|q AVZ
951			\|a AR
952			\|d 52 \|j 2010 \|e 2 \|c 9 \|h 129-136 \|g 7

Indexfelder

author_variant	a h ah
matchkey_str	article:07335210:2010----::emaiiyfrsikyorsn
hierarchy_sort_str	2010
bklnumber	48.50 58.34
publishDate	2010
allfields	sw100913_1 (DE-627)OLC1848953798 (DE-599)GBVOLC1848953798 DE-627 ger DE-627 rakwb 630 640 660 48.50 bkl 58.34 bkl Hirte, Anita verfasserin aut Permeability of crust is key to crispness retention 2010 7 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Hamer, Rob J. oth Meinders, Marcel B.J. oth Primo-Martín, Cristina oth Enthalten in Journal of cereal science Amsterdam : Elsevier, 1983 52(2010), 2 vom: Sept., Seite 129-136 (DE-627)129965928 (DE-600)408468-8 (DE-576)063972247 0733-5210 nnns volume:52 year:2010 number:2 month:09 pages:129-136 extent:7 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_2006 GBV_ILN_4012 GBV_ILN_4219 48.50 AVZ 58.34 AVZ AR 52 2010 2 9 129-136 7
spelling	sw100913_1 (DE-627)OLC1848953798 (DE-599)GBVOLC1848953798 DE-627 ger DE-627 rakwb 630 640 660 48.50 bkl 58.34 bkl Hirte, Anita verfasserin aut Permeability of crust is key to crispness retention 2010 7 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Hamer, Rob J. oth Meinders, Marcel B.J. oth Primo-Martín, Cristina oth Enthalten in Journal of cereal science Amsterdam : Elsevier, 1983 52(2010), 2 vom: Sept., Seite 129-136 (DE-627)129965928 (DE-600)408468-8 (DE-576)063972247 0733-5210 nnns volume:52 year:2010 number:2 month:09 pages:129-136 extent:7 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_2006 GBV_ILN_4012 GBV_ILN_4219 48.50 AVZ 58.34 AVZ AR 52 2010 2 9 129-136 7
allfields_unstemmed	sw100913_1 (DE-627)OLC1848953798 (DE-599)GBVOLC1848953798 DE-627 ger DE-627 rakwb 630 640 660 48.50 bkl 58.34 bkl Hirte, Anita verfasserin aut Permeability of crust is key to crispness retention 2010 7 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Hamer, Rob J. oth Meinders, Marcel B.J. oth Primo-Martín, Cristina oth Enthalten in Journal of cereal science Amsterdam : Elsevier, 1983 52(2010), 2 vom: Sept., Seite 129-136 (DE-627)129965928 (DE-600)408468-8 (DE-576)063972247 0733-5210 nnns volume:52 year:2010 number:2 month:09 pages:129-136 extent:7 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_2006 GBV_ILN_4012 GBV_ILN_4219 48.50 AVZ 58.34 AVZ AR 52 2010 2 9 129-136 7
allfieldsGer	sw100913_1 (DE-627)OLC1848953798 (DE-599)GBVOLC1848953798 DE-627 ger DE-627 rakwb 630 640 660 48.50 bkl 58.34 bkl Hirte, Anita verfasserin aut Permeability of crust is key to crispness retention 2010 7 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Hamer, Rob J. oth Meinders, Marcel B.J. oth Primo-Martín, Cristina oth Enthalten in Journal of cereal science Amsterdam : Elsevier, 1983 52(2010), 2 vom: Sept., Seite 129-136 (DE-627)129965928 (DE-600)408468-8 (DE-576)063972247 0733-5210 nnns volume:52 year:2010 number:2 month:09 pages:129-136 extent:7 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_2006 GBV_ILN_4012 GBV_ILN_4219 48.50 AVZ 58.34 AVZ AR 52 2010 2 9 129-136 7
allfieldsSound	sw100913_1 (DE-627)OLC1848953798 (DE-599)GBVOLC1848953798 DE-627 ger DE-627 rakwb 630 640 660 48.50 bkl 58.34 bkl Hirte, Anita verfasserin aut Permeability of crust is key to crispness retention 2010 7 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Hamer, Rob J. oth Meinders, Marcel B.J. oth Primo-Martín, Cristina oth Enthalten in Journal of cereal science Amsterdam : Elsevier, 1983 52(2010), 2 vom: Sept., Seite 129-136 (DE-627)129965928 (DE-600)408468-8 (DE-576)063972247 0733-5210 nnns volume:52 year:2010 number:2 month:09 pages:129-136 extent:7 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_2006 GBV_ILN_4012 GBV_ILN_4219 48.50 AVZ 58.34 AVZ AR 52 2010 2 9 129-136 7
source	Enthalten in Journal of cereal science 52(2010), 2 vom: Sept., Seite 129-136 volume:52 year:2010 number:2 month:09 pages:129-136 extent:7
sourceStr	Enthalten in Journal of cereal science 52(2010), 2 vom: Sept., Seite 129-136 volume:52 year:2010 number:2 month:09 pages:129-136 extent:7
format_phy_str_mv	Article
institution	findex.gbv.de
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of cereal science
authorswithroles_txt_mv	Hirte, Anita @@aut@@ Hamer, Rob J. @@oth@@ Meinders, Marcel B.J. @@oth@@ Primo-Martín, Cristina @@oth@@
publishDateDaySort_date	2010-09-01T00:00:00Z
hierarchy_top_id	129965928
dewey-sort	3630
id	OLC1848953798
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">OLC1848953798</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230512023812.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">100915s2010 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw100913_1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1848953798</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1848953798</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">630</subfield><subfield code="a">640</subfield><subfield code="a">660</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">48.50</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Hirte, Anita</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Permeability of crust is key to crispness retention</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2010</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">7</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">Hamer, Rob J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Meinders, Marcel B.J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Primo-Martín, Cristina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of cereal science</subfield><subfield code="d">Amsterdam : Elsevier, 1983</subfield><subfield code="g">52(2010), 2 vom: Sept., Seite 129-136</subfield><subfield code="w">(DE-627)129965928</subfield><subfield code="w">(DE-600)408468-8</subfield><subfield code="w">(DE-576)063972247</subfield><subfield code="x">0733-5210</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:52</subfield><subfield code="g">year:2010</subfield><subfield code="g">number:2</subfield><subfield code="g">month:09</subfield><subfield code="g">pages:129-136</subfield><subfield code="g">extent:7</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_2006</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_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">48.50</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</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">52</subfield><subfield code="j">2010</subfield><subfield code="e">2</subfield><subfield code="c">9</subfield><subfield code="h">129-136</subfield><subfield code="g">7</subfield></datafield></record></collection>
author	Hirte, Anita
spellingShingle	Hirte, Anita ddc 630 bkl 48.50 bkl 58.34 Permeability of crust is key to crispness retention
authorStr	Hirte, Anita
ppnlink_with_tag_str_mv	@@773@@(DE-627)129965928
format	Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management 660 - Chemical engineering
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0733-5210
topic_title	630 640 660 48.50 bkl 58.34 bkl Permeability of crust is key to crispness retention
topic	ddc 630 bkl 48.50 bkl 58.34
topic_unstemmed	ddc 630 bkl 48.50 bkl 58.34
topic_browse	ddc 630 bkl 48.50 bkl 58.34
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	r j h rj rjh m b m mb mbm c p m cpm
hierarchy_parent_title	Journal of cereal science
hierarchy_parent_id	129965928
dewey-tens	630 - Agriculture 640 - Home & family management 660 - Chemical engineering
hierarchy_top_title	Journal of cereal science
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)129965928 (DE-600)408468-8 (DE-576)063972247
title	Permeability of crust is key to crispness retention
ctrlnum	(DE-627)OLC1848953798 (DE-599)GBVOLC1848953798
title_full	Permeability of crust is key to crispness retention
author_sort	Hirte, Anita
journal	Journal of cereal science
journalStr	Journal of cereal science
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2010
contenttype_str_mv	txt
container_start_page	129
author_browse	Hirte, Anita
container_volume	52
physical	7
class	630 640 660 48.50 bkl 58.34 bkl
format_se	Aufsätze
author-letter	Hirte, Anita
dewey-full	630 640 660
title_sort	permeability of crust is key to crispness retention
title_auth	Permeability of crust is key to crispness retention
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_2006 GBV_ILN_4012 GBV_ILN_4219
container_issue	2
title_short	Permeability of crust is key to crispness retention
remote_bool	false
author2	Hamer, Rob J. Meinders, Marcel B.J. Primo-Martín, Cristina
author2Str	Hamer, Rob J. Meinders, Marcel B.J. Primo-Martín, Cristina
ppnlink	129965928
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth oth oth
up_date	2024-07-03T15:37:56.564Z
_version_	1803572820381270017
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">OLC1848953798</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230512023812.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">100915s2010 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw100913_1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1848953798</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1848953798</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">630</subfield><subfield code="a">640</subfield><subfield code="a">660</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">48.50</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Hirte, Anita</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Permeability of crust is key to crispness retention</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2010</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">7</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">Hamer, Rob J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Meinders, Marcel B.J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Primo-Martín, Cristina</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of cereal science</subfield><subfield code="d">Amsterdam : Elsevier, 1983</subfield><subfield code="g">52(2010), 2 vom: Sept., Seite 129-136</subfield><subfield code="w">(DE-627)129965928</subfield><subfield code="w">(DE-600)408468-8</subfield><subfield code="w">(DE-576)063972247</subfield><subfield code="x">0733-5210</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:52</subfield><subfield code="g">year:2010</subfield><subfield code="g">number:2</subfield><subfield code="g">month:09</subfield><subfield code="g">pages:129-136</subfield><subfield code="g">extent:7</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_2006</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_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">48.50</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</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">52</subfield><subfield code="j">2010</subfield><subfield code="e">2</subfield><subfield code="c">9</subfield><subfield code="h">129-136</subfield><subfield code="g">7</subfield></datafield></record></collection>
score	7.3982906

Nicht das Richtige dabei?

Schreiben Sie uns!

Permeability of crust is key to crispness retention

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?