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Terrier, J., Cook, D.H., Axtmayer, J.H. et al. Untersuchung verschiedener Lebensmittel. Fresenius, Zeitschrift f. anal. Chemie 117, 223–225 (1939). https://doi.org/10.1007/BF01390999
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DOI: https://doi.org/10.1007/BF01390999