Food Science and Human Nutrition (eBook)

G. Charalambous (Herausgeber)

eBook Download: PDF

2015 | 1. Auflage
846 Seiten
Elsevier Science (Verlag)
978-1-4832-9109-3 (ISBN)

Infos

This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain more insight into the correlation between food science and human nutrition. (Limitation of space allows only a selection of papers to be mentioned).

Inhalt

Front Cover 1
Food Science and Human Nutrition 4
Copyright Page 5
Table of Contents 10
PREFACE 8
LIST OF CONTRIBUTORS 16
CHAPTER 1. DEVELOPMENT OF A MICROBIALLY CATALYSED OXIDATION SYSTEM 26
SUMMARY 26
INTRODUCTION 26
THE ALCOHOL OXIDASE ENZYME SYSTEM 27
INITIAL STUDIES 27
INDUCTION AND REPRESSION: TOWARD SUSTAINED ACTIVITY 31
PROCESS ENGINEERING 33
CONCLUSIONS 36
REFERENCES 38
CHAPTER 2. EVALUATION OF URTICA SPECIES AS POTENTIAL SOURCES OF IMPORTANTNUTRIENTS 40
1 . INTRODUCTION 40
2. MATERIALS AND METHODS 42
3. RESULTS AND DISCUSSION 43
ACKNOWLEDGEMENT 48
REFERENCES 48
CHAPTER 3. ALTERNATES TO SYNTHETIC ANTIOXIDANTS 52
Phenolics (Class I) 54
Chelators (Class 11) 62
Environmental _( C1 ass 111 ) 65
Conclusion 66
References 67
CHAPTER 4. UTILIZATION OF COTTONSEED PROTEIN IN PREPARINGNEW EDIBLE FOOD PRODUCTS 68
1. INTRODUCTION 68
2. COTTONSEED CHARACTERISTICS: 69
3. REMOVAL THE COTTONSEED GOSSYPOL 75
4. COTTONSEED EDIBLE PRODUCTS. 80
5. REFERENCES 92
CHAPTER 5. COMPUTER-AIDED ORGANIC SYNTHESIS APPLIED TO THE STUDY OF FORMATION OF AROMA COMPOUNDS. THERMAL DEGRADATION OF DIALLYL DISULFIDE. 100
SUMMARY 100
1 . INTRODUCTION 100
2. DESCRIPTION OF SOS 102
3. EXAMPLE 104
4. EXPERIMENTAL STUDY 117
CONCLUSION 122
REFERENCES 122
CHAPTER 6. FORMATION OF AROMA BY HYDROLYSIS OF GLYCOSIDICALLY BOUNDCOMPONENTS 124
SUMMARY 124
INTRODUCTION 124
EVIDENCE FOR GLYCOSIDICALLY BOUND VOLATILES IN APRICOT 125
ISOLATION OF GLYCOSIDICALLY BOUND COMPONENTS 127
MASS SPECTROMETRY STUDIES 128
EVIDENCE FOR á-L-RHAMNOSIDASE ACTIVITY. 133
SEPARATION OF GLYCOSIDASE ACTIVITIES 133
KINETIC STUDIES 135
REFERENCES 138
CHAPTER 7. THE EFFECT OF CARBCN AND NITROOEN SOURCES ON THE GROWTH AND ARCMA PRODUCTION OFPENICILLIN ITALICUM 140
SUMMARY 140
1. INTRODUCTION 140
2. MATERIALS AND MEIH0D6 140
3. EXPERIMENTAL: RESULTS AND DISCUSSION 141
4 . CONCLUSION 147
5. REFERENCES 147
CHAPTER 8. The Computer Simulation of the Chemical Kinetics of Flavor Compounds in Heated Foods 148
SUMMARY 148
INTRODUCTION 148
I ISOTHERMAL REACTIVE CASE (MODEL I): 148
II. TEMPERATURE GRADIENT NON-REACTIVE CASE (MODEL Ð) 149
III. TEMPERATURE GRADIENT, REACTIVE CASE, FIRST ORDER (MODEL III) 150
IV. TEMPERATURE GRADIENT, SECOND-ORDER REACTION (MODEL IV): 151
V. TEMPERATURE GRADIENT, FIRST- ORDER REACTION, VARIABLE E a (Model V) 152
VI. TEMPERATURE GRADIENT, FIRST ORDER REACTION, E a = 20 kcal mole"1,VARIABLE THERMAL DIFFUSIVITY 153
CONCLUSION 155
ACKNOWLEDGEMENTS 155
REFERENCES 155
CHAPTER 9. FLAVOR COMPOUNDS IN MAPLE SYRUP 156
Introduction 157
Identified volatile compounds in maple syrup 157
Phenolic compounds: 157
Pyrazine compounds: 158
Carbonyl compounds: 158
Other compounds: 159
Maple sap components that contribute to syrup flavor 159
Effects of processing conditions on maple syrup flavor compounds 160
Caramelization reactions: 160
Reducing sugar-amino acid reactions 161
Alkali degradation of lign in derived compounds 161
Conclusion 162
References 165
CHAPTER 10. A RAPID METHOD FOR MONITORING FOOD VOLATILES 166
SUMMARY 166
1. INTRODUCTION 166
2. EXPERIMENTAL 167
3. RESULTS AND DISCUSSION 168
4. ACKNOWLEDGEMENTS 169
5. REFERENCES 169
CHAPTER 11. BRAMBLE DRIED LEAF VOLATILES 170
SUMMARY 170
INTRODUCTION 170
MATERIALS AND METHODS 171
RESULTS AND DISCUSSION 172
REFERENCES 173
CHAPTER 12. INFLUENCE OF VARIETY AND LOCATION OF GROWTH ON RESULTING BRAMBLE DRIED LEAF VOLATILES 174
SUMMARY 174
INTRODUCTION 174
MATERIALS AND METHODS 175
RESULTS AND DISCUSSION 176
REFERENCES 177
CHAPTER 13. STEAM VOLATILE CONSTITUENTS FROM SEEDS OF MOMORDICA CHARANTIA L. 178
ABSTRACT 178
INTRODUCTION 178
METHODS 179
RESULTS AND DISCUSSION 180
ACKNOWLEDGMENT 185
REFERANCES 185
CHAPTER 14. COMPARISON OF VOLATILE COMPONENTS IN TWO NARANJILLA FRUIT (SOLANUM QUITOENSE LAM.) PULP FROM DIFFERENT ORIGIN 188
SUMMARY : 188
INTRODUCTION 188
MATERIAL AND METHODS 189
RESULTS AND DISCUSSION 191
ACKNOWLEDGMENT 194
ACKNOWLEDGMENT 194
REFERENCES 199
CHAPTER 15. ANALYSIS OF THE VOLATILE CONSTITUENTS OF A SPECIAL TYPE OF WHITE BREAD 200
SUMMARY 200
1. INTRODUCTION 201
2. MATERIALS AND METHODS 201
3. RESULTS AND DISCUSSION. 202
REFERENCES 206
CHAPTER 16. DEFINING ROASTED PEANUT FLAVOR QUALITY. PART 1. CORRELATION OF GC VOLATILES WITH ROAST COLOR AS AN ESTIMATE OF QUALITY 208
SUMMARY 208
1. INTRODUCTION 208
2. MATERIALS AND METHODS 209
3. RESULTS AND DISCUSSION 212
4. SUMMARY AND CONCLUSIONS 227
REFERENCES 228
CHAPTER 17. DEFINING ROASTED PEANUT FLAVOR QUALITY. PART 2. CORRELATION OF GCVOLATILES AND SENSORY FLAVOR ATTRIBUTES 236
SUMMARY 236
1. INTRODUCTION 236
2. MATERIALS AND METHODS 237
3. RESULTS 241
4. DISCUSSION 246
5. CONCLUSIONS 247
ACKNOWLEDGEMENTS 247
REFERENCES 247
CHAPTER 18. GROWTH RESPONSE OF THE MUSHROOM AGARICUS CAMPESTRIS TO NITROGEN SOURCES WHEN CULTIVATED IN SUBMERGED FERMENTATION. 254
SUMMARY 254
1. INTRODUCTION 254
2 . Materials and Methods 256
3 . RESULTS AND DISCUSSION 257
4. CONCLUSIONS 261
REFERENCES 262
CHAPTER 19. STUDY OF THE GROWTH AND BIOMASS COMPOSITION OF THE EDIBLEMUSHROOM PLEUROTUS OSTREATUS. 264
SUMMARY 264
1. INTRODUCTION 264
2 . MATERIALS AND METHODS 266
3 . RESULTS AND DISCUSSION 268
4 . CONCLUSIONS 271
REFERENCES 272
CHAPTER 20. IMPROVED RETENTION OF MUSHROOM FLAVOUR IN MICROWAVE-HOT AIR DRYING 274
SUMMARY 274
1. INTRODUCTION 274
2. MATERIALS AND METHODS 275
3. RESULTS AND DISCUSSION 277
4 CONCLUSIONS 281
REFERENCES 281
CHAPTER 21. STUDY OF THE INTERACTION BETWEEN POLYVINYL CHLORIDE AND VINYL CHLORIDE MONOMER USING- INVERSE GAS CHROMATOGRAPHY - THERMODYNAMIC AND STRUCTURAL CONSIDERATIONS. 282
SUMMARY 282
INTRODUCTION 282
MATERIALS AND METHODS 283
RESULTS AND DISCUSSION 288
CONCLUSIONS 300
ACKNOWLEDGEMENT 301
REFERENCES 301
CHAPTER 22. INVERSE GAS CHROMATOGRAPHIC STUDY OF MOISTURE SORPTION BY WHEAT AND SOY FLOUR AND THE EFFECT OF SPECIFIC HEAT TREATMENT ON THEIR SORPTION BEHAVIOR 302
SUMMARY 302
INTRODUCTION 302
MATERIALS AND METHODS 303
RESULTS AND DISCUSSION 304
REFERENCES 310
CHAPTER 23. APPLICATION OF A MODIFIED I.G.C. METHOD IN THE STUDY OF THE WATER SORPTIONAL BEHAVIOR OF SELECTED PROTEINS I. LYSOZYME-WATER INTERACTIONS 312
SUMMARY 312
INTRODUCTION 312
MATERIALS AND METHODS 314
METHODS 314
RESULTS AND DISCUSSION 315
CONCLUSIONS 326
REFERENCES 327
CHAPTER 24. APPLICATION OF A MODIFIED IGC METHOD IN THE STUDY OF THE WATER SORPTIONAL BEHAVIOR OF SELECTED PROTEINS. II. GLIADIN-WATER INTERACTIONS 328
SUMMARY 328
INTRODUCTION 328
MATERIALS AND METHODS 330
RESULTS AND DISCUSSION 330
REFERENCES 335
CHAPTER 25. WATER SORPTION HYSTERESIS IN POTATO STARCH AND EGG ALBUMIN 338
SUMMARY 338
INTRODUCTION 338
MATERIALS AND METHODS 338
RESULTS AND DISCUSSION 340
REFERENCES 343
CHAPTER 26. STUDY OF WATER VAPOR DIFFUSION THROUGH PLASTICS PACKAGING MATERIALS USING INVERSE GAS CHROMATOGRAPHY 346
SUMMARY 346
INTRODUCTION 346
DATA TREATMENT 346
MATERIALS AND METHODS 348
RESULTS AND DISCUSSION 348
REFERENCES 349
CHAPTER 27. DIFFUSION OF WATER IN STARCH MATERIALS 354
SUMMARY 354
INTRODUCTION 354
MATERIALS AND METHODS 355
RESULTS AND DISCUSSION 357
ACKNOWLEDGEMENTS 364
REFERENCES 364
CHAPTER 28. SOLUBLE COFFEE'S NEW BIOTECHNOLOGY 366
CHAPTER 29. AROMA OF CHINESE SCENTED GREEN TEA WITH Citrus aurantium var. arama 372
SUMMARY 372
INTRODUCTION 372
EXPERIMENTAL 372
RESULTS AND DISCUSSION 372
REFERENCES 374
CHAPTER 30. DESIGN AND APPLICATION OF A MULTIFUNCTIONAL COLUMN SWITCHING GC-MSD SYSTEM 376
SUMMARY 376
INTRODUCTION 376
SYSTEM DESIGN 378
EXPERIMENTAL 382
APPLICATIONS 383
REFERENCES 394
CHAPTER 31. SENSORY AND ANALYTICAL EVALUATION OF HOP OIL OXYGENATED FRACTIONS 396
SUMMARY 396
1. INTRODUCTION 396
2. MATERIALS AND METHODS 398
3. RESULTS AND DISCUSSION 406
4. CONCLUSION 424
ACKNOWLEDGMENTS 424
REFERENCES 425
CHAPTER 32. SENSORY AND ANALYTICAL EVALUATION OF BEERS BREWED WITH THREE VARIETIES OF HOPS AND AN UNHOPPED BEER 428
SUMMARY 428
1. INTRODUCTION 428
2. MATERIALS AND METHODS 429
3. RESULTS AND DISCUSSION 435
4. CONCLUSION 450
REFERENCES 450
CHAPTER 33. NITRATE MASS-BALANCE IN THE BREWING INDUSTRY 452
SUMMARY 452
1. MATERIALS 452
2. METHODS 454
3.NITRATE LEVELS IN BREWING RAW-MATERIALS 455
4 . MASS BALANCE OF NITRATE IN A BREWERY 457
REFERENCES 459
CHAPTER 34. EXTRACTABILITY OF CATECHINS AND PROANTHOCYANIDINS OF GRAPE SEEDS. TECHNOLOGICAL CONSEQUENCES. 462
SUMMARY 462
1· INTRODUCTION 462
2. MATERIALS AND METHODS 464
3. RESULTS AND DISCUSSION 466
4. COHCLUSIOHS 473
ACKNOWLEDGEMENTS 474
REFERENCES 474
CHAPTER 35. LOW-ALCOHOL CONTENT WINE-LIKE BEVERAGES. STORAGE STABILITY OF THOSE OBTAINED FROM DEALCOHOLIZED WINES. 476
SUMMARY 476
1. STATE OF THE ART 476
2. DEALCOHOLISATION OF COMMON SPANISH WINES BY THERMAL PROCESSING. 479
3. MATERIALS AND METHODS 481
4. RESULTS AND DISCUSSION 482
5. CONCLUSIONS 489
ACKOWLEDGEMENTS 491
REFERENCES 491
CHAPTER 36. SYNTHESIS OF OPTICALLY ACTIVE WHISKY LACTONE 494
SUMMARY 494
INTRODUCTION 494
RESULTS AND DISCUSSION 495
REFERENCES 497
CHAPTER 37. EFFECT OF COPPER, POTASSIUM, SODIUM AND CALCIUM. ON ALCOHOLIC FERMENTATION OF RAISIN EXTRACT AND SUCROSE SOLUTION 500
SUMMARY 500
INTRODUCTION 500
METHODS 502
RESULTS AND DISCUSSION 504
CONCLUSIONS 511
REFERENCES 513
CHAPTER 38. MICROBIOLOGICAL CHANGES DURING THE RIPENING OF TURKISH WHITE PICKLED CHEESE 516
1 . INTRODUCTION 516
2 . MATERIALS AND METHODS 516
3. RESULTS AND DISCUSSION 518
REFERENCES 522
CHAPTER 39. PROBLEMS ASSOCIATED WITH THE PROCESSING OF CUCUMBER PICKLES: SOFTENING, BLOATER FORMATION AND ENVIRONMENTAL POLLUTION 524
ABSTRACT 524
INTRODUCTION 524
TRADITIONAL FERMENTATION AND STORAGE OF CUCUMBERS 525
MICROBIAL ASPECTS 526
THE SOFTENING PROBLEM 528
THE USE OF FIRMING AGENTS TO REDUCE SOFTENING 529
THE BLOATER FORMATION PROBLEM 530
METHODS TO ELIMINATE BLOATER FORMATION 531
THE ENVIRONMENTAL POLLUTION PROBLEM AND SOME SOLUTIONS 532
REFERENCES 535
CHAPTER 40. RETENTION OF ADDED ACIDS DURING THE EXTRUSION OF CORN STARCH/ISOLATED SOY PROTEIN BLENDS 540
SUMMARY 540
INTRODUCTION 540
MATERIALS AND METHODS 540
RESULTS AND DISCUSSION 542
REFERENCES 543
CHAPTER 41. BINDING DURING EXTRUSION OF ADDED FLAVORANTS AS INFLUENCED BY STARCH AND PROTEIN TYPES 544
SUMMARY 544
INTRODUCTION 544
MATERIALS AND METHODS 544
RESULTS AND DISCUSSION 546
REFERENCES 550
CHAPTER 42. CAPSAICINOIDS : ANALOGUE COMPOSITION OF COMMERCIAL PRODUCTS 552
SUMMARY 552
INTRODUCTION 552
MATERIALS AND METHODS 553
RESULTS AND DISCUSSION 554
REFERENCES 555
CHAPTER 43. IN FLUENCE OF CULTIVAR AND PROCESSING ON PEACH DRINK ACCEPT ABILITY AND YIELD 556
SUMMARY 556
INTRODUCTION 556
METHODS 557
RESULTS AND DISCUSSION 558
REFERENCES 561
CHAPTER 44. SUBJECTIVE AND OBJECTIVE COMPARISON OF BAKED POTATO AROMA AS INFLUENCED BY VARIETY/CLONE 562
SUMMARY 562
INTRODUCTION 562
MATERIALS AND METHODS 563
RESULTS AND DISCUSSION 564
REFERENCES 566
CHAPTER 45. INVESTIGATION OF THE PROPERTIES INFLUENCING POPCORN POPPING QUALITY 568
SUMMARY 568
INTRODUCTION 568
MATERIALS AND METHODS 569
RESULTS AND DISCUSSION 570
REFERENCES 574
CHAPTER 46. SPAGHETTI PRODUCTS CONTAINING DRIED DISTILLERS GRAINS 576
SUMMARY 576
INTRODUCTION 576
MATERIALS AND METHODS 577
RESULTS 579
CONCLUSIONS 587
REFERENCES 587
CHAPTER 47. COMPARISON OF PREFERENCES FOR SALTY AND UMAMI FLAVOURS BETWEEN TWO ETHNIC GROUPS OF DIFFERENT DIETARY HABITS 590
SUMMARY 590
1. INTRODUCTION 590
3. RESULTS AND DISCUSSION 593
4. CONCLUSIONS 594
REFERENCES 595
CHAPTER 48. ENZYMATIC HYDRATION OF (4R)-(+)-LIMONENE TO (4R)-(+)-a-TERPINEOL 596
SUMMARY 596
INTRODUCTION 596
ENZYME PROPERTIES 598
CONCLUSIONS 608
REFERENCES 608
CHAPTER 49. INTERESTERIFICATION OF PALM OIL MID FRACTION BY IMMOBILIZED LIPASE IN N-HEXANE EFFECT OF LECHITIN ADDITION
SUMMARY 610
1. INTRODUCTION 610
2. MATERIALS 611
3. METHODS 611
4. RESULTS AND DISCUSSION 612
5. CONCLUSIONS 617
REFERENCES 618
CHAPTER 50. POTENTIAL APPLICATIONS FOR SUPERCRITICAL CARBON DIOXIDE SEPARATIONS IN SOYBEAN PROCESSING 620
SUMMARY 620
1. INTRODUCTION 620
2 . MATERIALS AND METHODS 624
3 . RESULTS AND DISCUSSION 629
ACKNOWLEDGEMENTS 639
REFERENCES 639
CHAPTER 51. EFFECTS OF GLUCOSE OXIDASE-CATALASE ON THE FLAVOR STABILITY OF MODEL SALAD DRESSINGS 642
ABSTRACT 642
INTRODUCTION 642
MATERIALS A N D METHODS 643
RESULTS AND DISCUSSION 647
REFERENCES 656
CHAPTER 52. FATTY ACID COMPOSITION OF THE TOTAL, NEUTRAL AND PHOSPHOLIPIDS OFTHE BRAZILIAN FRESHWATER FISH COLOSSOMA MACROPOHUM 658
SUMMARY 658
1 INTRODUCTION 658
2 MATERIALS AND METHODS 659
3 RESULTS AND DISCUSSION 661
ACNOUILEDGMENT 666
REFERENCE 667
CHAPTER 53. CAROTENOID COMPOSITION OF THE TROPICAL FRUITS EUGENIA UNI FLORA ANDHALP1GH1A GLABRA 668
SUMMARY 668
1. INTRODUCTION 668
2 . MATERIALS AND METHODS 669
3 RESULTS AND DISCUSSION 670
ACKNOWLEDGMENT 674
REFERENCES 675
CHAPTER 54. FOOD EMULSIONS IN EXTRUDED GLASSY MATERIALS 676
SUMMARY 676
Introduction 676
REFERENCES 688
CHAPTER 55. AN OVERVIEW OF ASEPTIC PROCESSING OF PARTICULATE FOODS 690
ABSTRACT 690
INTRODUCTION 690
LIQUID-PARTICLE FILM HEAT TRANSFER COEFFICIENT 692
PARTICLE RESIDENCE TIME DISTRIBUTION 694
MATHEMATICAL MODELING 696
FUTURE WORK 698
NOMENCLATURE 699
REFERENCES 700
CHAPTER 56. DIABETES: FOOD.. NUTRITION, DIET AND WEIGHT CONTROL 704
SUMMARY 704
HISTORY OF DIABETES 704
PANCREAS 706
THE FOOD YOU EAT 709
NUTRIENTS 713
WEIGHT CONTROL 715
REFERENCES 718
CHAPTER 57. CURRENT APPROACHES TO THE STUDY OF MEAT FLAVOR QUALITY 720
SUMMARY 720
1. MEAT FLAVOR QUALITY: 720
2. WHAT FACTORS AFFECT MEAT FLAVOR QUALITY? 721
3. CONCLUSIONS. 732
REFERENCES 732
CHAPTER 58. PREPARATION AND USE OP FOOD GRADE N-CARBOXYMETHYLCHITOSAN TO PREVENT MEAT FLAVOR DETERIORATION 736
SUMMARY 736
1. INTRODUCTION 736
2. PREPARATION OF FOOD GRADE Í-CARBOXYMETHYLCHITOSAN (NCMC) 737
3. COMPOSITION AND PROPERTIES OF NCMC 740
4. NCMC AS AN ANTIOXIDANT 743
REFERENCES 746
CHAPTER 59. CONSUMER ACCEPTABILITY OF ALGINRE STRUCTURED BEEF 748
SUMMARY 748
INTRODUCTION 748
MATERIALS AND METHODS 749
RESULTS AND DISCUSSION 751
REFERENCES 754
CHAPTER 60. FORMATION OF DIALKYLTHIOPHENES IN MAILLARD REACTIONS INVOLVING CYSTEINE 756
SUMMARY 756
1. INTRODUCTION 756
2. EXPERIMENTAL 757
3. RESULTS AND DISCUSSION 760
REFERENCES 765
CHAPTER 61. Listeria monocytogenes AND ITS FATE IN MEAT PRODUCTS 768
SUMMARY 768
1. GENERAL 768
2. BEHAVIOR OF Listeria IN FOODS 771
3. LISTERIOSIS FROM MEAT 773
4. CONTAMINATION OF MEAT AND POULTRY PRODUCTS 774
5. BEHAVIOR OF Listeria IN MEAT AND POULTRY PRODUCTS 776
6. EXPERIMENTAL 777
7. REFERENCES 780
CHAPTER 62. EXTRUSION COOKING OF CHICKEN MEAT WITH VARIOUS NONMEAT INGREDIENTS 786
SUMMARY 786
1. INTRODUCTION 786
2. MATERIALS AND METHODS 788
3. RESULTS AND DISCUSSION 791
4. CONCLUSIONS 805
5. REFERENCES 806
CHAPTER 63. A METHOD FOR DETERMINING BINDING OF HEXANAL BY MYOSIN AND ACTIN USING EQUILIBRIUM HEADSPACE SAMPLING GAS CHROMATOGRAPHY 808
SUMMARY 808
1. INTRODUCTION 808
2. MATERIALS AND METHODS 810
3. STEP BY STEP CALCULATION EXAMPLE 816
4. RESULTS AND DISCUSSION 823
5. SUGGESTED EXPERIMENTAL CONDITIONS FOR EQUILIBRIUM HEADSPACE SAMPLING 838
REFERENCES 839
SUBJECT INDEX 842

Produkt-Details

• Erscheint lt. Verlag: 11.5.2015
• Sprache: englisch
• Themenwelt: Studium ► 2. Studienabschnitt (Klinik) ► Pharmakologie / Toxikologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Technik ► Umwelttechnik / Biotechnologie
• Themenwelt: Wirtschaft
• ISBN-10: 1-4832-9109-X / 148329109X
• ISBN-13: 978-1-4832-9109-3 / 9781483291093