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Ernährungslehre
Die Verarbeitung der Nahrungsmittel
other
Author(s):
W. Diemair
Publication date
(Print):
1939
Publisher:
Springer Berlin Heidelberg
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Hogrefe Medicine
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Handbuch der Ernährungslehre : Erster Band Allgemeine Diätetik (Nährstoffe und Nahrungsmittel Allgemeine Ernährungskuren)
Carl von Noorden
,
Hugo Salomon
(1920)
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Handbuch der Eierkunde
J. Grossfeld
(1938)
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Zur Kenntnis der Extraktivstoffe der Muskeln. IV. Mitteilung. Über das Vorkommen des Carnosins, Carnitins und Methylguanidins im Fleisch.
R Krimberg
(1906)
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Author and book information
Book Chapter
Publication date (Print):
1939
Pages
: 196-253
DOI:
10.1007/978-3-662-43054-5_4
SO-VID:
021536ac-a266-4085-b32c-ffa32132d8e3
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Book chapters
pp. 1
Nahrungsbedarf
pp. 196
Die Verarbeitung der Nahrungsmittel
pp. 254
Unterernährung und Überernährung
pp. 485
Allgemeine Diätetik
pp. 521
Krankenhauskost
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