Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | GDL Kongress Lebensmitteltechnologie |
| Erscheinungsort | Stuttgart |
| Publikationsstatus | Veröffentlicht - 13 Okt. 2018 |
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Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control. / Franke, Knut.
GDL Kongress Lebensmitteltechnologie. Stuttgart, 2018.
GDL Kongress Lebensmitteltechnologie. Stuttgart, 2018.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Abstract in Konferenzband › Forschung
Franke, K 2018, Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control. in GDL Kongress Lebensmitteltechnologie. Stuttgart.
Franke, K. (2018). Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control. In GDL Kongress Lebensmitteltechnologie
Franke K. Effect of crystal network structures on functionality of fat-based barrier layers and opportunities for their control. in GDL Kongress Lebensmitteltechnologie. Stuttgart. 2018
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