{"year":"2001","_id":"2485","series_title":"Vol.2","publication_status":"published","conference":{"start_date":"2001-08-26","end_date":"2001-08-31","name":"47. ICoMST","location":"Krakau (Polen)"},"publication":"Proc. 47. ICoMST","author":[{"last_name":"Upmann","first_name":"Matthias","id":"12666","full_name":"Upmann, Matthias"},{"last_name":"Stiegler","first_name":"S.","full_name":"Stiegler, S."},{"full_name":"Novak, J.","first_name":"J.","last_name":"Novak"}],"status":"public","department":[{"_id":"DEP4019"}],"type":"book_chapter","citation":{"chicago-de":"Upmann, Matthias, S. Stiegler und J. Novak. 2001. Effect of some spices on the development of the spoilage flora in minced meat preparations. In: <i>Proc. 47. ICoMST</i>, 38–39. Vol.2.","van":"Upmann M, Stiegler S, Novak J. Effect of some spices on the development of the spoilage flora in minced meat preparations. In: Proc 47 ICoMST. 2001. p. 38–9. (Vol.2).","ama":"Upmann M, Stiegler S, Novak J. Effect of some spices on the development of the spoilage flora in minced meat preparations. In: <i>Proc. 47. ICoMST</i>. Vol.2. ; 2001:38-39.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span> ; <span style=\"font-variant:small-caps;\">Stiegler, S.</span> ; <span style=\"font-variant:small-caps;\">Novak, J.</span>: Effect of some spices on the development of the spoilage flora in minced meat preparations. In: <i>Proc. 47. ICoMST</i>, <i>Vol.2</i>, 2001, S. 38–39","ieee":"M. Upmann, S. Stiegler, and J. Novak, “Effect of some spices on the development of the spoilage flora in minced meat preparations,” in <i>Proc. 47. ICoMST</i>, 2001, pp. 38–39.","mla":"Upmann, Matthias, et al. “Effect of Some Spices on the Development of the Spoilage Flora in Minced Meat Preparations.” <i>Proc. 47. ICoMST</i>, 2001, pp. 38–39.","chicago":"Upmann, Matthias, S. Stiegler, and J. Novak. “Effect of Some Spices on the Development of the Spoilage Flora in Minced Meat Preparations.” In <i>Proc. 47. ICoMST</i>, 38–39. Vol.2, 2001.","short":"M. Upmann, S. Stiegler, J. Novak, in: Proc. 47. ICoMST, 2001, pp. 38–39.","bjps":"<b>Upmann M, Stiegler S and Novak J</b> (2001) Effect of Some Spices on the Development of the Spoilage Flora in Minced Meat Preparations. <i>Proc. 47. ICoMST</i>. pp. 38–39.","ufg":"<b>Upmann, Matthias/Stiegler, S./Novak, J.</b>: Effect of some spices on the development of the spoilage flora in minced meat preparations, in: o. Hg.: Proc. 47. ICoMST, o. O. 2001 (Vol.2),  S. 38–39.","apa":"Upmann, M., Stiegler, S., &#38; Novak, J. (2001). Effect of some spices on the development of the spoilage flora in minced meat preparations. In <i>Proc. 47. ICoMST</i> (pp. 38–39).","havard":"M. Upmann, S. Stiegler, J. Novak, Effect of some spices on the development of the spoilage flora in minced meat preparations, in: Proc. 47. ICoMST, 2001: pp. 38–39."},"page":"38-39","title":"Effect of some spices on the development of the spoilage flora in minced meat preparations","language":[{"iso":"eng"}],"date_updated":"2024-05-17T12:14:21Z","date_created":"2020-05-22T12:38:21Z","user_id":"83778"}