DC FieldValueLanguage
dc.contributor.authorWeber, K.
dc.contributor.authorHomann, Th.
dc.contributor.authorWillner, Thomas
dc.date.accessioned2020-08-26T12:17:58Z-
dc.date.available2020-08-26T12:17:58Z-
dc.date.issued1998
dc.identifier.urihttp://hdl.handle.net/20.500.12738/3535-
dc.relation.ispartofOCL : oléagineux corps gras lipides
dc.titleFat Crystallizers with Stirring Surfaces - Theory and Practice
dc.typeArticle
tuhh.container.endpage384
tuhh.container.issue5
tuhh.container.startpage381
tuhh.container.volume5
tuhh.oai.showtrueen_US
tuhh.publication.instituteFakultät Life Sciences
tuhh.type.opus(wissenschaftlicher) Artikel-
dc.type.casraiJournal Article-
dc.type.diniarticle-
dc.type.driverarticle-
dcterms.DCMITypeText-
item.openairetypeArticle-
item.creatorGNDWeber, K.-
item.creatorGNDHomann, Th.-
item.creatorGNDWillner, Thomas-
item.creatorOrcidWeber, K.-
item.creatorOrcidHomann, Th.-
item.creatorOrcidWillner, Thomas-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptDepartment Verfahrenstechnik (ehemalig, aufgelöst 10.2025)-
crisitem.author.parentorgFakultät Life Sciences (ehemalig, aufgelöst 10.2025)-
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