Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Freimüller Leischtfeld, Susette | - |
| dc.contributor.author | Miescher Schwenninger, Susanne | - |
| dc.date.accessioned | 2020-05-25T08:57:34Z | - |
| dc.date.available | 2020-05-25T08:57:34Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/20052 | - |
| dc.description.abstract | At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | f2m Foodmultimedia | de_CH |
| dc.relation.ispartof | Baking+Biscuit International | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Moulds | de_CH |
| dc.subject | Bakery | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Bread relevant moulds | de_CH |
| dc.type | Beitrag in Magazin oder Zeitung | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 2 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 43 | de_CH |
| zhaw.pages.start | 40 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 2020 | de_CH |
| zhaw.webfeed | LM-Biotechnologie | de_CH |
| zhaw.funding.zhaw | BREADMOLD – Aufbau einer Sammlung backrelevanter Schimmelpilze | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
There are no files associated with this item.
Show simple item record
Freimüller Leischtfeld, S., & Miescher Schwenninger, S. (2020). Bread relevant moulds. Baking+Biscuit International, 2020(2), 40–43.
Freimüller Leischtfeld, S. and Miescher Schwenninger, S. (2020) ‘Bread relevant moulds’, Baking+Biscuit International, 2020(2), pp. 40–43.
S. Freimüller Leischtfeld and S. Miescher Schwenninger, “Bread relevant moulds,” Baking+Biscuit International, vol. 2020, no. 2, pp. 40–43, 2020.
FREIMÜLLER LEISCHTFELD, Susette und Susanne MIESCHER SCHWENNINGER, 2020. Bread relevant moulds. Baking+Biscuit International. 2020. Bd. 2020, Nr. 2, S. 40–43
Freimüller Leischtfeld, Susette, and Susanne Miescher Schwenninger. 2020. “Bread Relevant Moulds.” Baking+Biscuit International 2020 (2): 40–43.
Freimüller Leischtfeld, Susette, and Susanne Miescher Schwenninger. “Bread Relevant Moulds.” Baking+Biscuit International, vol. 2020, no. 2, 2020, pp. 40–43.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.