Handbuch der Lebensmittelchemie. Band 5, Teil 2: Obst, Gemüse, Kartoffeln, Pilze. Herausgeg. von L. Acker, K.-G. Bergner, W. Diemair, W. Heimann, F. Kiermeier, J. Schormüller und S. W. Souci. Springer-Verlag, Berlin-Heidelberg-New York 1968. 1. Aufl., XXIV, 608 S., 178 Abb., geb. DM 174,60/US $ 43.65

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ID: 114051
1969
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Reference Key
wolf1969angewandtehandbuch Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors J. Wolf;J. Wolf;
Journal Angewandte Chemie
Year 1969
DOI
10.1002/ange.19690810317
URL
https://sciprofiles.com/publication/view/7b642615daee22466545c13d83fc3591
Keywords
der lebensmittelchemie handbuch der obst berlin heidelberg teil heidelberg new schormüller und

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