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Rheologische Eigenschaften

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Lebensmittelphysik

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© 2004 Springer-Verlag Berlin Heidelberg

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(2004). Rheologische Eigenschaften. In: Lebensmittelphysik. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-34990-1_4

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  • DOI: https://doi.org/10.1007/3-540-34990-1_4

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-20337-7

  • Online ISBN: 978-3-540-34990-7

  • eBook Packages: Springer Book Archive

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