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Pritzker, J., Jungkunz, R. Quantitative Betrachtungen zur Kreis'schen Verdorbenheitsreaktion. Zeitschr. f. Untersuchung der Lebensmittel 58, 389 (1929). https://doi.org/10.1007/BF01654069
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DOI: https://doi.org/10.1007/BF01654069