Book ; Thesis: Beiträge zur Kenntnis des Einflusses des Labferments auf die Eiweissstoffe der Milch und zur Bewertung der Milch für Käsereizwecke
1895
| Author's details | von Paul Hillmann | ||||||
|---|---|---|---|---|---|---|---|
| Keywords | Milchproteine ; Lab ; Milchqualität ; Käseherstellung ; Geschichte 1895 | ||||||
| Subject | Käse ; Milchgüte ; Milch ; Labferment ; Chymosin ; Rennin ; Kälberlab ; Labenzym ; Milcheiweiss | ||||||
| Size | 64, [11] S. | ||||||
| Document type | Book ; Thesis | ||||||
| Thesis / German Habilitation thesis | Leipzig, Univ., Diss., 1895 | ||||||
| HBZ-ID | HT008812540 | ||||||
| Local availability |
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| Database | Catalogue ZB MED Nutrition, Environment, Agriculture |
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In stock of ZB MED Bonn / Germany
| Shelf mark | Loan status | Location |
|---|---|---|
| DissC 19 | order for loan | Geschlossenes Magazin (U2) |
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