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  Oleosome : natürliche Emulgatoren und deren Verhalten an lebensmittelrelevanten Grenzflächen

Waschatko, G. (2013). Oleosome: natürliche Emulgatoren und deren Verhalten an lebensmittelrelevanten Grenzflächen. PhD Thesis, Johannes Gutenberg-Universität, Mainz.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0014-C8EF-D Version Permalink: https://hdl.handle.net/11858/00-001M-0000-002C-23A7-3
Genre: Thesis

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Thesis_final_21.04.13 Gustav Waschatko.pdf (Any fulltext), 7MB
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 Creators:
Waschatko, Gustav1, Author           
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1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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 Dates: 20132013
 Publication Status: Issued
 Pages: -
 Publishing info: Mainz : Johannes Gutenberg-Universität
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: Dr 15/13
 Degree: PhD

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