{"date_created":"2020-05-27T08:45:56Z","user_id":"83781","date_updated":"2024-02-06T14:21:28Z","editor":[{"last_name":"Horn","first_name":"D.","full_name":"Horn, D."},{"full_name":"Langen, M.","last_name":"Langen","first_name":"M."}],"title":"Verdickungs- und Geliermittel","language":[{"iso":"ger"}],"department":[{"_id":"DEP4019"}],"place":"Hamburg","page":"150-157","publisher":"Behr´s","citation":{"ieee":"M. Upmann, “Verdickungs- und Geliermittel,” in <i>Lebensmittelhistologie</i>, D. Horn and M. Langen, Eds. Hamburg: Behr´s, 2019, pp. 150–157.","mla":"Upmann, Matthias. “Verdickungs- und Geliermittel.” <i>Lebensmittelhistologie</i>, edited by D. Horn and M. Langen, Behr´s, 2019, pp. 150–57.","chicago-de":"Upmann, Matthias. 2019. Verdickungs- und Geliermittel. In: <i>Lebensmittelhistologie</i>, hg. von D. Horn und M. Langen, 150–157. Hamburg: Behr´s.","short":"M. Upmann, in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, 2019, pp. 150–157.","chicago":"Upmann, Matthias. “Verdickungs- und Geliermittel.” In <i>Lebensmittelhistologie</i>, edited by D. Horn and M. Langen, 150–57. Hamburg: Behr´s, 2019.","van":"Upmann M. Verdickungs- und Geliermittel. In: Horn D, Langen M, editors. Lebensmittelhistologie. Hamburg: Behr´s; 2019. p. 150–7.","ufg":"<b>Upmann, Matthias</b>: Verdickungs- und Geliermittel, in: <i>Horn, D./Langen, M. (Hgg.)</i>: Lebensmittelhistologie, Hamburg 2019,  S. 150–157.","apa":"Upmann, M. (2019). Verdickungs- und Geliermittel. In D. Horn &#38; M. Langen (Eds.), <i>Lebensmittelhistologie</i> (pp. 150–157). Behr´s.","bjps":"<b>Upmann M</b> (2019) Verdickungs- und Geliermittel. In Horn D and Langen M (eds), <i>Lebensmittelhistologie</i>. Hamburg: Behr´s, pp. 150–157.","ama":"Upmann M. Verdickungs- und Geliermittel. In: Horn D, Langen M, eds. <i>Lebensmittelhistologie</i>. Behr´s; 2019:150-157.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Upmann, Matthias</span>: Verdickungs- und Geliermittel. In: <span style=\"font-variant:small-caps;\">Horn, D.</span> ; <span style=\"font-variant:small-caps;\">Langen, M.</span> (Hrsg.): <i>Lebensmittelhistologie</i>. Hamburg : Behr´s, 2019, S. 150–157","havard":"M. Upmann, Verdickungs- und Geliermittel, in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, 2019: pp. 150–157."},"type":"book_chapter","author":[{"id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann","first_name":"Matthias"}],"status":"public","publication":"Lebensmittelhistologie","publication_status":"published","_id":"2651","year":"2019"}