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Dive into the research topics where Erich Lück is active.

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Featured researches published by Erich Lück.


European Food Research and Technology | 1976

[Acetosulfam, a new sweetener. 1. synthesis and properties (author's transl)].

Karl Clauß; Erich Lück; Gert-Wolfhard von Rymon Lipinski

A survey is given of synthesis, chemical and physical properties, and hydrolytic stability of the new sweetener Acetosulfam (3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2 dioxide potassium salt).SummaryA survey is given of synthesis, chemical and physical properties, and hydrolytic stability of the new sweetener Acetosulfam (3,4-Dihydro-6methyl-1,2,3-oxathiazin-4-one-2,2 dioxide potassium salt)ZusammenfassungEs wird ein Überblick gegeben über Synthesen, chemische und physikalische Eigenschaften und Hydrolysestabilität des neuen Süßstoffes Acetosulfam (Kaliumsalz des 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-on-2,2dioxids).


Archive | 1988

Process for preserving raw meat with a bacteria-lysing enzyme from streptomycetes

Andreas Lotz; Gerhard Wohner; Christian Klug; Erich Lück; Gert-Wolfhard von Rymon Lipinski


Archive | 1985

Bacteriolytic enzyme product from streptomyces, a process for its preparation, and a strain suitable for this purpose

Gerhard Wohner; Hartmut Voelskow; Paul Prave; Erich Lück; Gert-Wolfhard von Rymon Lipinski


Chemie in Unserer Zeit | 2011

Die Saccharin-Saga

Klaus Roth; Erich Lück


Chemie in Unserer Zeit | 1971

Mikrobiologische Gefahren für unsere Nahrung

Erich Lück; Dieter Groll


Chemie in Unserer Zeit | 2009

Die E‐Klasse. Ob süß oder sauer, ob knallrot oder giftgrün – sie ist immer dabei

Klaus Roth; Erich Lück


Ullmann's Encyclopedia of Industrial Chemistry | 2000

Foods, 3. Food Additives

Erich Lück; Gert-Wolfhard von Rymon Lipinski


Chemie in Unserer Zeit | 1975

Süßstoffe – Entwicklungen und Tendenzen

Gert-Wolfhard von Rymon Lipinski; Erich Lück


Chemie in Unserer Zeit | 2012

Kalorienfreie Süße aus Labor und Natur

Klaus Roth; Erich Lück


Archive | 1988

Preservation process for poultry and fresh meat products using bacteriolytic enzyme product from streptomyces

Andreas Lotz; Gerhard Wohner; Christian Klug; Erich Lück; Rymon Lipinski Gert-Wolfhard Dr. Von

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Klaus Roth

Free University of Berlin

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Christian Klug

Technical University of Berlin

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