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Als Conservirungsmittel von Hackfleisch

  • Bericht Über Die Fortschritte Der Analytischen Chemie
  • IV. Specielle Analytische Methoden. 1. Auf Lebensmittel, Gesundheitspflege, Handel, Industrie Und Landwirthschaft Bezügliche
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References

  1. Forschungsberichte über Lebensmittel etc.2, 257.

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Authors
  1. H. Kämmerer
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Kämmerer, H. Als Conservirungsmittel von Hackfleisch. Fresenius, Zeitschrift f. anal. Chemie 35, 105–106 (1896). https://doi.org/10.1007/BF01415280

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  • DOI: https://doi.org/10.1007/BF01415280

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