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Die Bestandteile der Lebensmittel und deren Bestimmung

Year: 1953

Type: book-review

Source: European Food Research and Technology

DOI: 10.1007/bf01683759

Authors: R. Kuhn, J. Schormüller

Language: German

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4245448587

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