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Zur Stärkebestimmung in Fleischwaren

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References

  1. Diese Zeitschrift 1924,47, 248.

  2. 80 ccm 25%-ige Salzsäure mit Wasser auf 1000 ccm Gesamtvolumen verdünnt.

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  1. Altenburg

    V. Jahn

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  1. V. Jahn
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Jahn, V. Zur Stärkebestimmung in Fleischwaren. Zeitschr. f. Untersuchung der Lebensmittel 53, 262–263 (1927). https://doi.org/10.1007/BF01653811

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  • DOI: https://doi.org/10.1007/BF01653811

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