Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 413-419 |
| Seitenumfang | 7 |
| Fachzeitschrift | Biotechnology Journal |
| Jahrgang | 1 |
| Ausgabenummer | 4 |
| Publikationsstatus | Veröffentlicht - Apr. 2006 |
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Engineering and biotechnological aspects for the manufacturing of high quality fried potato products. / Reimerdes, Ernst H; Franke, Knut.
in: Biotechnology Journal, Jahrgang 1, Nr. 4, 04.2006, S. 413-419.
in: Biotechnology Journal, Jahrgang 1, Nr. 4, 04.2006, S. 413-419.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
Reimerdes, EH & Franke, K 2006, 'Engineering and biotechnological aspects for the manufacturing of high quality fried potato products', Biotechnology Journal, Jg. 1, Nr. 4, S. 413-419. https://doi.org/10.1002/biot.200600022
Reimerdes, E. H., & Franke, K. (2006). Engineering and biotechnological aspects for the manufacturing of high quality fried potato products. Biotechnology Journal, 1(4), 413-419. https://doi.org/10.1002/biot.200600022
Reimerdes EH, Franke K. Engineering and biotechnological aspects for the manufacturing of high quality fried potato products. Biotechnology Journal. 2006 Apr;1(4):413-419. doi: 10.1002/biot.200600022
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title = "Engineering and biotechnological aspects for the manufacturing of high quality fried potato products",
keywords = "Biomedical Engineering/methods, Biotechnology/methods, Color, Cooking/methods, Food, Food Handling/methods, Food Technology/methods, Food-Processing Industry/methods, Maillard Reaction, Quality Control, Solanum tuberosum/chemistry, Taste",
author = "Reimerdes, {Ernst H} and Knut Franke",
year = "2006",
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volume = "1",
pages = "413--419",
journal = "Biotechnology Journal",
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Download
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T1 - Engineering and biotechnological aspects for the manufacturing of high quality fried potato products
AU - Reimerdes, Ernst H
AU - Franke, Knut
PY - 2006/4
Y1 - 2006/4
KW - Biomedical Engineering/methods
KW - Biotechnology/methods
KW - Color
KW - Cooking/methods
KW - Food
KW - Food Handling/methods
KW - Food Technology/methods
KW - Food-Processing Industry/methods
KW - Maillard Reaction
KW - Quality Control
KW - Solanum tuberosum/chemistry
KW - Taste
U2 - 10.1002/biot.200600022
DO - 10.1002/biot.200600022
M3 - Article
C2 - 16892269
VL - 1
SP - 413
EP - 419
JO - Biotechnology Journal
JF - Biotechnology Journal
SN - 1860-6768
IS - 4
ER -