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Obst und Obsterzeugnisse

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Lebensmittelchemie

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

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Zusammenfassung

Als Obst bezeichnet man Früchte bzw. Scheinfrüchte mehrjähriger Pflanzen, die fast immer roh gegessen werden können.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technische Universität Berlin, Gustav-Meyer-Allee 25, D-13355, Berlin, Deutschland

    Dr. Werner Baltes (o. Professor)

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  1. Dr. Werner Baltes
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© 1995 Springer-Verlag Berlin Heidelberg

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Baltes, W. (1995). Obst und Obsterzeugnisse. In: Lebensmittelchemie. Springer Lehrbuch . Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08279-9_20

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  • DOI: https://doi.org/10.1007/978-3-662-08279-9_20

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-58986-0

  • Online ISBN: 978-3-662-08279-9

  • eBook Packages: Springer Book Archive

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