Browsing Vol 08, No 4 (2020) by Subject
Subject |
---|
Sensorische Prüfung [1] |
sensory evaluation [1] |
social network [1] |
Soziales Netzwerk [1] |
Stakeholder [1] |
stakeholder engagement [1] |
Staphylococcus aureus [1] |
technological mode [1] |
Teigware [1] |
tensile strength [1] |
tradional food products [1] |
Traditionale Kultur [1] |
Turkey [1] |
Türkei [1] |
UHT [1] |
Verbraucherverhalten [1] |
virulence genes [1] |
Virulenzfaktor [1] |
wheat farming [1] |
Wissenschaftstransfer [1] |