Die einzelnen Lebensmittel (Chemie, Technologie, Analytik)
Identifieur interne : 000583 ( Istex/Corpus ); précédent : 000582; suivant : 000584Die einzelnen Lebensmittel (Chemie, Technologie, Analytik)
Auteurs : Kl. Möhler ; G. Bretthauer ; W. Bötticher ; E. Kielhöfer ; K. E. QuentinSource :
- Zeitschrift für Lebensmittel-Untersuchung und Forschung [ 0044-3026 ] ; 1961-03-01.
Url:
DOI: 10.1007/BF01088721
Links to Exploration step
ISTEX:749558CEE927F1542FB91A00F0601E6D1D63909CLe document en format XML
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Verfi hat mit vorliegendem Bueh ein Bestimmungsbueh gesehaffen, dab nieht nur die wiehtigsten Pilzarten besehreibt, sondern zugleieh aueh in die Pilzkunde einffihrt. Es behandelt nur Arten, die ohne Mikroskop bestimmt werden k6nnen. Dutch die Besehrgnkung auf reeht anspreehende sog</title><publicationDate>1960</publicationDate></host></json:item><json:item><host><author><json:item><name> Arten In Wort Und Bild Zu Erfassen</name></json:item></author><title>Die Abbildungen vermitteln die Gesamtansieht, die Besehreibungen ffihren aueh die Details au{, so dag aus Abbildung und Text eine siehere Bestimmung durehgeffihrt werden kann Dutch zahlreiehe Bestimmungssehlfissel ist auBerdem das AuG finden der Gattungen und Arten erMehtert worden Besondere Sorgfalt wurde auf die Erkl~rung der botanisehen Ausdrfieke verwendet. Erw~hnenswert sind {erner noeh die reeht ansehaulichen Farbtafeln, die sowohl ffir Sporenfarben Ms aueh {iir FruehtkSrpeffarben gegeben wurden</title></host></json:item><json:item><author><json:item><name>E Klenk</name></json:item></author><host><volume>8</volume><author></author><title>Geb</title><publicationDate>1960</publicationDate></host><title>Die Welnbeurteilung. 2. neubearb. Aufl. 89 S. mit 19 Abb</title><publicationDate>1960</publicationDate></json:item><json:item><author><json:item><name>Das Bfiehlein</name></json:item><json:item><name>/ Feder Des Direktors Der Staatliehen Lehr-Und Versuehsanstalt Fiir Wein-Und Obstban In Weinsberg</name></json:item><json:item><name> Wfirttemberg</name></json:item></author><host><author></author><title>Der vierte Absehnitt als Haulotabschnitt</title></host><title>im zweiten Absehnitt (7 Seiten) so]ehe fiber die Gesehiehte der Weinkulmr mit Abbildungen alter Trinkgefi~Be. Vom dritten Abschnitt an wird das eigentliehe Thema des Buehes behandelt, beginnend mit den Voraussetzungen, die ffir eine sachgemEge organo]eptische Weinbeur~eilung notwendig sind, hinsichtlieh der Besehaffenheit des Probierraumes, der ProbierglEser (mit Abbildungen moderner Probier-und TrinkglEser), der Ver{assung und des Verhaltens der Probierenden bei der Probe und schlieBlich aueh der Besehaffenheit des Weines, der zu versehiedenen Zwecken beurteilt werden soll</title></json:item></refBibs><genre><json:string>book-reviews</json:string></genre><host><volume>114</volume><pages><last>308</last><first>305</first></pages><issn><json:string>0044-3026</json:string></issn><issue>4</issue><subject><json:item><value>Analytical Chemistry</value></json:item><json:item><value>Biotechnology</value></json:item><json:item><value>Food 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