{"department":[{"_id":"DEP4019"}],"title":"Effect of some spices on the development of the spoilage flora in minced meat preparations","page":"38-39","publication":"Proc. 47. ICoMST","language":[{"iso":"eng"}],"author":[{"id":"12666","last_name":"Upmann","first_name":"Matthias","full_name":"Upmann, Matthias"},{"full_name":"Stiegler, S.","first_name":"S.","last_name":"Stiegler"},{"full_name":"Novak, J.","first_name":"J.","last_name":"Novak"}],"date_updated":"2024-05-17T12:14:21Z","series_title":"Vol.2","publication_status":"published","user_id":"83778","status":"public","conference":{"start_date":"2001-08-26","name":"47. ICoMST","location":"Krakau (Polen)","end_date":"2001-08-31"},"citation":{"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.","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.","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.","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.","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.","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).","short":"M. Upmann, S. Stiegler, J. Novak, in: Proc. 47. ICoMST, 2001, 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.","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","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).","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.","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."},"type":"book_chapter","date_created":"2020-05-22T12:38:21Z","_id":"2485","year":"2001"}