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Die Sensorische Fachsprache : Nachschlagewerk Für Die Qualitativen und Quantitativen Aspekte Von Lebensmitteln.

Author: Dorota Majchrzak; Caroline Schlinter-Maltan
Publisher: Wiesbaden : Spektrum Akademischer Verlag, 2018.
Series: Research (Wiesbaden, Germany)
Edition/Format:   eBook : Document : GermanView all editions and formats
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Genre/Form: Electronic books
Terminology
Additional Physical Format: Print version:
Majchrzak, Dorota.
Sensorische Fachsprache : Nachschlagewerk Für Die Qualitativen und Quantitativen Aspekte Von Lebensmitteln.
Wiesbaden : Spektrum Akademischer Verlag, ©2018
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Dorota Majchrzak; Caroline Schlinter-Maltan
ISBN: 9783658228149 3658228148
OCLC Number: 1043618531
Description: 1 online resource (206 pages)
Contents: Intro; Vorwort; Inhaltsverzeichnis; Tabellenverzeichnis; 1 Einleitung; 1.1 Sensorische Deskriptoren und ihre Translation; 1.2 Deskriptive Analyse; 2 Methode; 3 Sensorische Attribute inklusive Definitionen; 3.1 Milch; 3.1.1 Kuhmilch; 3.1.2 Laktosefreie Milch; 3.2 Milchprodukte; 3.2.1 Naturjoghurt aus Kuhvollmilch; 3.2.2 Buttermilch; 3.2.3 Käse (Allgemein); 3.2.4 Blauschimmelkäse; 3.2.5 Mozzarella; 3.3 Eier und Eiprodukte; 3.4 Fette; 3.4.1 Tierische Fette; 3.4.1.1 Butter; 3.4.2 Pflanzliche Fette/Öle; 3.4.2.1 Olivenöl; 3.4.2.2 Kürbiskernöl; 3.5 Fleisch; 3.5.1 Rindfleisch; 3.5.2 Schweinefleisch. 3.5.3 Fleischerzeugnisse3.5.3.1 Schinken und Rohschinken; 3.5.3.2 Würste und Rohwürste; 3.6 Fisch; 3.7 Getreide; 3.7.1 Brot und Kleingebäck; 3.7.1.1 Weizenbrot; 3.7.2 Teigwaren; 3.7.2.1 Weizenteigwaren; 3.8 Gemüse; 3.8.1 Wurzel- und Knollengemüse; 3.8.1.1 Kartoffel und Süßkartoffel; 3.8.2 Blattgemüse; 3.8.3 Gemüsefrüchte; 3.8.3.1 Tomaten und Tomatenprodukte; 3.8.3.2 Essiggurken; 3.8.4 Hülsenfrüchte und Ölsamen; 3.8.4.1 Erbsen; 3.8.4.2 Sojabohne; 3.8.4.3 Sojamilch; 3.9 Früchte; 3.9.1 Kernobst; 3.9.1.1 Apfel; 3.9.2 Obst- und Beeren-Säfte, -Nektare, --
Sirupe; 3.9.2.1 Apfelsaft. 3.9.2.2 Orangensaft3.9.2.3 Traubensaft; 3.9.2.4 Pfirsichsaft, -nektar; 3.9.2.5 Mandarinensaft; 3.9.3 Obst- und Beeren --
Marmeladen, --
Konfitüren, --
Gelees; 3.9.3.1 Marillenmarmelade/ Aprikosenkonfitüre; 3.9.4 Schalenfrüchte (Nüsse); 3.9.4.1 Mandeln; 3.9.4.2 Walnüsse; 3.9.4.3 Erdnüsse; 3.10 Honig, Zucker, Süsswaren; 3.10.1 Honig; 3.10.2 Eiscreme; 3.11 Alkoholhaltige Getränke; 3.11.1 Wein; 3.11.2 Bier; 3.11.3 Spirituosen; 3.12 Erfrischungsgetränke; 3.12.1 Mineralwasser; 3.13 Kakaoerzeugnisse; 3.13.1 Milch- und Dunkle Schokolade; 3.14 Kaffee und Tee; 3.14.1 Kaffee. 3.14.2 Grüntee, Oolong Tee und Schwarztee3.15 Würzmittel und Mayonnaise; 3.15.1 Senf; 3.15.2 Mayonnaise; Literaturverzeichnis.
Series Title: Research (Wiesbaden, Germany)

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