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Originalsprache | Englisch |
---|---|
Titel des Sammelwerks | Frontiers of flavour science |
Untertitel | the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999 |
Erscheinungsort | Garching |
Seiten | 200-203 |
Publikationsstatus | Veröffentlicht - 2000 |
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Flavour separation by adsorption. / Krings, Ulrich; Gehrke, Maik; Latza, E. et al.
Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching, 2000. S. 200-203.
Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching, 2000. S. 200-203.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Aufsatz in Konferenzband › Forschung
Krings, U, Gehrke, M, Latza, E & Berger, RG 2000, Flavour separation by adsorption. in Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching, S. 200-203.
Krings, U., Gehrke, M., Latza, E., & Berger, R. G. (2000). Flavour separation by adsorption. In Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999 (S. 200-203).
Krings U, Gehrke M, Latza E, Berger RG. Flavour separation by adsorption. in Frontiers of flavour science: the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999. Garching. 2000. S. 200-203
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@inproceedings{0999140b52424877b039de6aa6d8944a,
title = "Flavour separation by adsorption",
author = "Ulrich Krings and Maik Gehrke and E. Latza and Berger, {Ralf G{\"u}nter}",
year = "2000",
language = "English",
isbn = "3000055568",
pages = "200--203",
booktitle = "Frontiers of flavour science",
}
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TY - GEN
T1 - Flavour separation by adsorption
AU - Krings, Ulrich
AU - Gehrke, Maik
AU - Latza, E.
AU - Berger, Ralf Günter
PY - 2000
Y1 - 2000
M3 - Conference contribution
SN - 3000055568
SP - 200
EP - 203
BT - Frontiers of flavour science
CY - Garching
ER -