Rheology of Swiss Cheese Fondue
dc.contributor.author
Bertsch, Pascal
dc.contributor.author
Savorani, Laura
dc.contributor.author
Fischer, Peter
dc.date.accessioned
2019-01-28T07:43:07Z
dc.date.available
2019-01-21T05:45:54Z
dc.date.available
2019-01-28T07:43:07Z
dc.date.issued
2019-01
dc.identifier.issn
2470-1343
dc.identifier.other
10.1021/acsomega.8b02424
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http://hdl.handle.net/20.500.11850/317656
dc.identifier.doi
10.3929/ethz-b-000317656
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application/pdf
dc.language.iso
en
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dc.publisher
American Chemical Society
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dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.title
Rheology of Swiss Cheese Fondue
en_US
dc.type
Journal Article
dc.rights.license
In Copyright - Non-Commercial Use Permitted
dc.date.published
2019-01-14
ethz.journal.title
ACS Omega
ethz.journal.volume
4
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ethz.journal.issue
1
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ethz.journal.abbreviated
ACS Omega
ethz.pages.start
1103
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ethz.pages.end
1109
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publishedVersion
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ethz.grant
Novel lipid emulsions and their fate in human digestion
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Washington, DC
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ethz.publication.status
published
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ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03858 - Nyström, Laura M. / Nyström, Laura M.::08821 - Fischer, Peter (Tit.-Prof.)
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175994
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SNF
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10.13039/501100001711
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Projekte MINT
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10.3929/ethz-b-000348836
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2019-01-21T05:45:59Z
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SCOPUS
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yes
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Open access
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2019-01-28T07:43:26Z
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