Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Staude, H., Fultz, G., Wachs, W. et al. Grundlagen und Grenzgebiete der Lebensmittelwissenschaft. Z Lebensm Unters Forch 136, 358–365 (1968). https://doi.org/10.1007/BF01884779
Issue Date:
DOI: https://doi.org/10.1007/BF01884779