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Year: 1941
Type: book-review
Source: European Food Research and Technology
DOI: 10.1007/bf01659543
Authors: Karl Sauer, Diemair, E. Dinslage, Kanitz, Schwaibold, Willy Lindner, Haevecker, Lehnartz, E. Becker, W. Schreiber, Werner Hofmann, Eduard Hofmann, Steinbeck, H. Süllmann, Griebel, Rudolf Abderhalden, Lars Erlandsen, Heyns, O. Soden, C. Steinhoff, J. Großfeld, Frey-Wyssling, W. Sutthoff, Bäurle, Willy Lindner, Ed. Rentz, Bandow, Gerards, K. N. Kaulla, O. Soden, Maria Cicconi, Pawletta, Baars, R. Grau, Lerche, Beckel, O. Windhausen, Felicitas Rolleri, Jesser, Karl Boresch, R. W. Seuffert, K. Müller, Schloemer, K. Höll, Johannes Wolf, Brüning, Patzsch, W. Ludorff
Language: German

Open Access status: closed
OpenAlex ID: W4214560410
Cites: 9
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