Search Results for Schieberle, Peter.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dSchieberle$00252C$002bPeter.$0026ic$003dtrue$0026ps$003d300?dt=list
2024-12-18T14:01:08Z
Food Chemistry
ent://SD_ILS/0/SD_ILS:185945
2024-12-18T14:01:08Z
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Author Belitz, Hans-Dieter. author. Grosch, Werner. author. Schieberle, Peter. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-69934-7">http://dx.doi.org/10.1007/978-3-540-69934-7</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Lebensmittelchemie
ent://SD_ILS/0/SD_ILS:186774
2024-12-18T14:01:08Z
2024-12-18T14:01:08Z
Author Belitz, Hans-Dieter. author. Grosch, Werner. author. Schieberle, Peter. author. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://dx.doi.org/10.1007/978-3-540-73202-0">http://dx.doi.org/10.1007/978-3-540-73202-0</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food flavors chemical, sensory and technological properties
ent://SD_ILS/0/SD_ILS:289755
2024-12-18T14:01:08Z
2024-12-18T14:01:08Z
Author Jelen, Henryk.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439814925">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>