Advertisement

Über den chemischen Nachweis von Maismehl in Back- und Teigwaren

  • K. Fricke
  • O. Lüning
Originalmitteilungen
  • 29 Downloads

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literatur

  1. 1).
    Diese Zeitschrift 1904,8, 189.Google Scholar
  2. 1).
    Compt. rend. 1902,135, 744 u. 1903,137, 264.Google Scholar
  3. 2).
    J. E. Greaves, „Some Faktors influencing the quantitative Determination of Gliadin“. University of California, Publications in Physiology Vol. 4, Nr. 6, S. 42.Google Scholar
  4. 3).
    Journ. Americ. Chem. Soc. 1906,28, 1482.Google Scholar
  5. 1).
    Chittenden und Osborne, Americ. Journ. of Chem. 1891,13, 453; 1892,14, 20–24.Google Scholar
  6. 2).
    Berzelius, Jahresbericht 2/1822.Google Scholar
  7. 3).
    Ritthausen, Chemie der Eiweißkörper. Bonn 1872.Google Scholar
  8. 4).
    Journ. f. prakt. Chemie 1859, 88–96.Google Scholar
  9. 5).
    Compt. rend. 1902,135, 744–746.Google Scholar
  10. 6).
    Bull. de la Soc. Chim. 1907,1, 968–974.Google Scholar
  11. 1).
    Zeitschr. f. physik. Chemie 1902,36, 198 u. 218.Google Scholar
  12. 2).
    Bull. de la Soc. chim. 1905,3, 1195.Google Scholar

Copyright information

© Verlag von Julius Springer 1923

Authors and Affiliations

  • K. Fricke
  • O. Lüning

There are no affiliations available

Personalised recommendations