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Springer Spektrum - Chemie - Lebensmittelchemie | Lebensmittelchemie Springer Spektrum

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$69.99

Biofunktionalität der Lebensmittelinhaltsstoffe

Studierenden der Ernährungs-, Lebensmittelwissenschaften und Lebensmittelchemie steht erstmals ein Werk zur Verfügung, das Prinzipien biomedizinischer Wirksamkeit von Lebensmittelinhaltstoffen ... More

$69.95

Lebensmittelanalytik

Eingängig und verständlich formulierter Überblick über die Grundzüge und Möglichkeiten der modernen Lebensmittelanalytik ... More


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Bücher in Lebensmittelchemie

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  • Lebensmittelchemie
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    Lebensmittelchemie

    Matissek, Reinhard, Baltes, Werner 2016

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    ISBN 978-3-662-47112-8
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    ISBN 978-3-662-47111-1
    Due: November 13, 2015
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  • Lebensmittel-Warenkunde für Einsteiger
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    Lebensmittel-Warenkunde für Einsteiger

    Reihe: Springer-Lehrbuch

    Rimbach, Gerald, Nagursky, Jennifer, Erbersdobler, Helmut F. 2015

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    ISBN 978-3-662-46280-5
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    ISBN 978-3-662-46279-9
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  • Lebensmittelanalytik
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    Lebensmittelanalytik

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    Matissek, Reinhard, Steiner, Gabriele, Fischer, Markus 2014, or go to the Latest Edition

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    ISBN 978-3-642-34829-7
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    ISBN 978-3-642-34828-0
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  • Biofunktionalität der Lebensmittelinhaltsstoffe
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    Biofunktionalität der Lebensmittelinhaltsstoffe

    Reihe: Springer-Lehrbuch

    Haller, Dirk, Grune, Tilman, Rimbach, Gerald (Hrsg.) 2013

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    ISBN 978-3-642-29374-0
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    ISBN 978-3-642-29373-3
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  • Lebensmittelchemie
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    Lebensmittelchemie

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    Baltes, Werner, Matissek, Reinhard 2011

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    ISBN 978-3-642-16539-9
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  • Molekularbiologische Methoden in der Lebensmittelanalytik
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      $149.00
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    Molekularbiologische Methoden in der Lebensmittelanalytik

    Grundlegende Methoden und Anwendungen

    Busch, Ulrich (Hrsg.) 2010

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    ISBN 978-3-642-10716-0
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    ISBN 978-3-642-10715-3
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  • Biochemie der Ernährung
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    Biochemie der Ernährung

    Rehner, Gertrud, Daniel, Hannelore 2010

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    ISBN 978-3-8274-2217-0
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    ISBN 978-3-8274-2041-1
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  • Lebensmittel-Warenkunde für Einsteiger
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    Lebensmittel-Warenkunde für Einsteiger

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    Rimbach, Gerald, Nagursky, Jennifer, Erbersdobler, Helmut F. 2010, or go to the Latest Edition

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    $54.99 (net)
    ISBN 978-3-642-04486-1
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  • Lehrbuch der Lebensmittelchemie
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      $109.00
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      $109.00
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    Lehrbuch der Lebensmittelchemie

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    Belitz, H.-D., Grosch, Werner, Schieberle, Peter 2008

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    $79.99 (net)
    ISBN 978-3-540-73202-0
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    $109.00 (net)
    ISBN 978-3-540-73201-3
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  • Parasiten des Fischfilets
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      $249.00
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    Parasiten des Fischfilets

    Erscheinungsbild, Biologie, Lebensmittelsicherheit

    Priebe, Klaus 2007

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    ISBN 978-3-540-72230-4
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    ISBN 978-3-540-72229-8
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  • Lebensmittelchemie
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    Lebensmittelchemie

    Reihe: Springer-Lehrbuch

    Baltes, Werner 2007, or go to the Latest Edition

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    ISBN 978-3-540-38183-9
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  • Von Abalone bis Zuckerwurz
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    Von Abalone bis Zuckerwurz

    Exotisches für Gourmets, Hobbyköche und Weltenbummler

    Lück, Erich 2004

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    ISBN 978-3-642-62378-3
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  • Lebensmitteltechnologie
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      $279.00
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    • eBook
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      $279.00
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      $279.00
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    Lebensmitteltechnologie

    Biotechnologische, chemische, mechanische und thermische Verfahren der Lebensmittelverarbeitung

    Heiss, Rudolf (Hrsg.) 2004

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    ISBN 978-3-642-55577-0
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    $279.00 (net)
    ISBN 978-3-540-00476-9
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    $279.00 (net)
    ISBN 978-3-642-62447-6
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  • Lebensmittelphysik
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    Lebensmittelphysik

    Physikalische Kenngrößen - Messung und Anwendung

    Figura, L.O. 2004

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    ISBN 978-3-540-34990-7
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    $79.99 (net)
    ISBN 978-3-540-20337-7
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    $59.95 (net)
    ISBN 978-3-642-32390-4
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  • Proteine - nutritive und funktionelle Eigenschaften
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      $199.00
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      $179.00
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    Proteine - nutritive und funktionelle Eigenschaften

    Reihe: Gesunde Ernährung Healthy Nutrition

    Westphal, Günter, Gerber, Gerhard, Lipke, Bodo 2003

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    ISBN 978-3-642-55583-1
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    $199.00 (net)
    ISBN 978-3-540-00232-1
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    ISBN 978-3-642-62434-6
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  • Ernährung in Grenzsituationen
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      $39.99
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      $21.92
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      $21.92
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    Ernährung in Grenzsituationen

    Reihe: Gesunde Ernährung Healthy Nutrition

    Spiekermann, Uwe, Schönberger, Gesa U. (Hrsg.) 2002

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    ISBN 978-3-642-56106-1
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    ISBN 978-3-540-42201-3
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    $21.92 (net)
    ISBN 978-3-642-62668-5
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  • Haltbarmachen von Lebensmitteln
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      $289.00
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      $269.00
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      $289.00
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      $269.00
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    Haltbarmachen von Lebensmitteln

    Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

    Heiss, R., Eichner, K. 2002

    Price from $269.00
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    $289.00 (net)
    ISBN 978-3-540-43137-4
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    $269.00 (net)
    ISBN 978-3-642-62773-6
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  • Lehrbuch der Lebensmittelchemie
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    Lehrbuch der Lebensmittelchemie

    Reihe: Springer-Lehrbuch

    Belitz, H.-D., Grosch, Werner, Schieberle, Peter 2001, or go to the Latest Edition

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    $54.99 (net)
    ISBN 978-3-662-08302-4
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  • Die Zukunft der Ernährungswissenschaft
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    Die Zukunft der Ernährungswissenschaft

    Reihe: Gesunde Ernährung Healthy Nutrition

    Schönberger, G.U., Spiekermann, U. (Hrsg.) 2000

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    ISBN 978-3-662-06702-4
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    ISBN 978-3-662-06703-1
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  • Lebensmittelchemie
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    Lebensmittelchemie

    Reihe: Springer-Lehrbuch

    Baltes, Dr. Werner 2000, or go to the Latest Edition

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    ISBN 978-3-662-08281-2
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