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Publication type: Contribution to magazine or newspaper
Title: Entwicklung eines Aromarades für Brot
Authors: Kleinert, Michael
Bongartz, Annette
Raemy, Esther
DOI: 10.21256/zhaw-1873
Published in: Cereal Technology (Getreidetechnologie)
Volume(Issue): 2009
Issue: 1
Page(s): 2
Pages to: 11
Issue Date: Mar-2009
Publisher / Ed. Institution: Inger
ISSN: 1869-2303
Language: German
Subjects: Brot; Brotaroma; Konsumententest; Aromarad
Subject (DDC): 664: Food technology
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

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Kleinert, M., Bongartz, A., & Raemy, E. (2009). Entwicklung eines Aromarades für Brot. Cereal Technology (Getreidetechnologie), 2009(1), 2–11.
Kleinert, M., Bongartz, A. and Raemy, E. (2009) ‘Entwicklung eines Aromarades für Brot’, Cereal Technology (Getreidetechnologie), 2009(1), pp. 2–11. Available at:
M. Kleinert, A. Bongartz, and E. Raemy, “Entwicklung eines Aromarades für Brot,” Cereal Technology (Getreidetechnologie), vol. 2009, no. 1, pp. 2–11, Mar. 2009, doi: 10.21256/zhaw-1873.
KLEINERT, Michael, Annette BONGARTZ und Esther RAEMY, 2009. Entwicklung eines Aromarades für Brot. Cereal Technology (Getreidetechnologie). März 2009. Bd. 2009, Nr. 1, S. 2–11. DOI 10.21256/zhaw-1873
Kleinert, Michael, Annette Bongartz, and Esther Raemy. 2009. “Entwicklung eines Aromarades für Brot.” Cereal Technology (Getreidetechnologie) 2009 (1): 2–11.
Kleinert, Michael, et al. “Entwicklung eines Aromarades für Brot.” Cereal Technology (Getreidetechnologie), vol. 2009, no. 1, Mar. 2009, pp. 2–11,

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