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Obst und Obsterzeugnisse

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Lebensmittelchemie

Part of the book series: Springer-Lehrbuch ((SLB))

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Zusammenfassung

Als Obst bezeichnet man Früchte bzw. Scheinfrüchte mehrjähriger Pflanzen, die fast immer roh gegessen werden können. Man kann folgende Gliederung vornehmen:

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Zitierte Literatur

  • Fraser GE (1999) Nut consumption, lipids and risk of a coronrary event. Clin Cardiol 22 (s. III), 11–15

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Authors and Affiliations

  1. Berlin, Deutschland

    Prof. Dr. Werner Baltes

  2. Lebensmittelchemisches Institut (LCI) des Bundesverbandes der Deutschen Süßwarenindustrie e.V., Adamsstr. 52-54, 51063, Köln, Deutschland

    Prof. Dr. Reinhard Matissek

Authors
  1. Prof. Dr. Werner Baltes
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  2. Prof. Dr. Reinhard Matissek
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© 2011 Springer-Verlag Berlin Heidelberg

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Baltes, W., Matissek, R. (2011). Obst und Obsterzeugnisse . In: Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-16539-9_21

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