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Bougault, J., Cattelain, E. & Jewell, W.R. Nachweis der schwefligen Säure in Lebensmitteln. Fresenius, Zeitschrift f. anal. Chemie 91, 381–383 (1933). https://doi.org/10.1007/BF01336402
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DOI: https://doi.org/10.1007/BF01336402