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      Die Ernährung 

      Die Verarbeitung der Lebensmittel

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      Publisher: Springer Berlin Heidelberg

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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)
              Article 0 comments Cited 5 times – based on 0 reviews     Review now
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                Book Chapter
                Publication date (Print): 1952
                Pages: 135-195
                DOI: 10.1007/978-3-642-86255-7_3
                SO-VID: 7542a199-8128-4687-9f18-8668cd98bf81
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