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Thaler, H., Schormüller, J. & Bretthauer, G. Die einzelnen Lebensmittel (Chemie, Technologie, Analytik). Z Lebensm Unters Forch 118, 311–313 (1962). https://doi.org/10.1007/BF01353286
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DOI: https://doi.org/10.1007/BF01353286