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Untersuchung von Wurst und Hackfleisch

  • Bericht über die Fortschritte der analytischen Chemie
  • IV. Spezielle analytische Methoden. 1. Auf Lebensmittel und Gesundheitspflege bezügliche
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Authors
  1. H. Kreis
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  2. E. Feder
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  3. E. v. Raumer
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  4. A. Beckel
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  5. D. Schenk
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  6. H. Burmeister
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  7. O. Krug
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  8. H. Müller
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  9. Th. Schuhmacher
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  10. Kortenbach
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  11. A. Wellenstein
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  12. H. Schlegel
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  13. J. Stern
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  14. A. Beythien
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  15. H. Hempel
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  16. P. Pannwitz
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  17. E. Spreckels
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  18. Fr. Birkner
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  19. J. Deininger
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  20. Kapeller
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  21. A. Gottfried
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  22. Fr. Sacholler
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  23. C. Baumann
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  24. J. Grossfeld
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  25. Th. v. Fellenberg
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  26. Harder
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  27. A. Leonhard
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  28. E. Seel
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  29. A. Schubert
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  30. E. Zeeb
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  31. K. Reibling
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  32. E. Jüngermann
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  33. H. Lührig
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  34. C. Amberger
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  35. K. Weber
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  36. S. Holzmann
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  37. F. Bodinus
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  38. G. Ambübl
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  39. H. Weiss
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  40. G. Stubbs
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  41. A. More
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  42. A. W. Stokes
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Kreis, H., Feder, E., v. Raumer, E. et al. Untersuchung von Wurst und Hackfleisch. Fresenius, Zeitschrift f. anal. Chemie 63, 360–368 (1923). https://doi.org/10.1007/BF01475219

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  • DOI: https://doi.org/10.1007/BF01475219

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