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Über abspaltbare Schwefelverbindungen und ihre Bedeutung bei der Gemüsekonservierung

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Literatur

  1. J. of biol. Chem.8, 401 (1910).

  2. 25 g Kupfernitrat, 25 g Natriumchlorid, 10 g Ammoniumchlorid gelöst in 100 ccm dest. Wasser.

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  1. Universitätsinstitut für Nahrungsmittelchemie, Frankfurt a. M.

    W. Diemair & J. Koch

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  1. W. Diemair
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  2. J. Koch
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Diemair, W., Koch, J. Über abspaltbare Schwefelverbindungen und ihre Bedeutung bei der Gemüsekonservierung. Zeitschr. f. Untersuchung der Lebensmittel 80, 305–322 (1940). https://doi.org/10.1007/BF01669788

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  • DOI: https://doi.org/10.1007/BF01669788

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