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Die Bestandteile der Lebensmittel und deren Bestimmung

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Authors and Affiliations

  1. Weihenstephan

    F. Kiermeier

  2. Mainz

    H. Kämmerer

  3. München

    E. Tell

  4. Weihenstephan

    F. Kiermeier

  5. Freiring

    K. Demeier

  6. Weihenstephan

    B. Frenzel

  7. München-Weihenstephan

    O. Kandler

  8. Mainz

    K. Lang

  9. München

    K. Lang & R. Kohn

  10. Freiburg

    H. Druckrey

Authors
  1. F. Kiermeier
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  2. H. Kämmerer
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  3. E. Tell
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  4. F. Kiermeier
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  5. K. Demeier
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  6. B. Frenzel
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  7. O. Kandler
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  8. K. Lang
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  9. K. Lang
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  10. R. Kohn
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  11. H. Druckrey
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Kiermeier, F., Kämmerer, H., Tell, E. et al. Die Bestandteile der Lebensmittel und deren Bestimmung. Z Lebensm Unters Forch 124, 138–148 (1964). https://doi.org/10.1007/BF01090310

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  • DOI: https://doi.org/10.1007/BF01090310

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