| Predicate |
Object |
| contentType |
Book Chapter |
| endingPage |
285 |
| isbn |
978-1-4419-7471-6
978-1-4419-7472-3 |
| issn |
1571-0297 |
| pageRange |
239-285 |
| publicationName |
Ultrasound Technologies for Food and Bioprocessing |
| startingPage |
239 |
| bibliographicCitation |
Weiss J, Kristbergsson K, Kjartansson GT. Engineering Food Ingredients with High-Intensity Ultrasound. 2010 Oct 29. In: Ultrasound Technologies for Food and Bioprocessing. : Springer New York; 2010 Oct 29. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_ba00f209cb2f0dcdfa97c34a4e221b12
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_6b49d044a28bf016468ac8e43ce8f1d6
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_b46561f4fb8564b4274a5b9a497edd40 |
| date |
2010-10-29^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1007/978-1-4419-7472-3_10 |
| isPartOf |
https://isbnsearch.org/isbn/978-1-4419-7472-3
https://isbnsearch.org/isbn/978-1-4419-7471-6
https://portal.issn.org/resource/ISSN/1571-0297 |
| language |
English |
| source |
https://scigraph.springernature.com/
https://www.crossref.org/ |
| title |
Engineering Food Ingredients with High-Intensity Ultrasound |