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Welche Anforderungen sind an die Beschaffenheit der Fleischsülzen zu stellen?

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Angeführte Literatur

  1. Ges. und Verf. J. 21 S. 69.

  2. Ges. und Verf. 1929 J. 21 S. 155.

  3. Ges. und Verordn.Z. 21, S. 69.

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  1. Städtischen Untersuchungsamt Oberhausen/Rhld, Oberhausen, Deutschland

    G. Heuser & E. Krapohl

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  1. G. Heuser
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  2. E. Krapohl
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Heuser, G., Krapohl, E. Welche Anforderungen sind an die Beschaffenheit der Fleischsülzen zu stellen?. Zeitschr. f. Untersuchung der Lebensmittel 72, 439–447 (1936). https://doi.org/10.1007/BF01796395

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  • DOI: https://doi.org/10.1007/BF01796395

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