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Die Verarbeitung der Lebensmittel

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Author(s): W. Diemair

Publication date (Print): 1952

Publisher: Springer Berlin Heidelberg

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Most cited references 70

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Handbuch der Ernährungslehre : Erster Band Allgemeine Diätetik (Nährstoffe und Nahrungsmittel Allgemeine Ernährungskuren)

Carl von Noorden, Hugo Salomon (1920)

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Handbuch der Eierkunde

J. Grossfeld (1938)

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Zur Kenntnis der Extraktivstoffe der Muskeln. IV. Mitteilung. Über das Vorkommen des Carnosins, Carnitins und Methylguanidins im Fleisch.

R Krimberg (1906)

0 comments Cited 5 times – based on 0 reviews      Review now

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Publication date (Print): 1952

Pages: 135-195

DOI: 10.1007/978-3-642-86255-7_3

SO-VID: 7542a199-8128-4687-9f18-8668cd98bf81

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Die Verarbeitung der Lebensmittel

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Hogrefe Medicine

Most cited references 70

Handbuch der Ernährungslehre : Erster Band Allgemeine Diätetik (Nährstoffe und Nahrungsmittel Allgemeine Ernährungskuren)

Handbuch der Eierkunde

Zur Kenntnis der Extraktivstoffe der Muskeln. IV. Mitteilung. Über das Vorkommen des Carnosins, Carnitins und Methylguanidins im Fleisch.

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