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Die Ernährung
Die Verarbeitung der Lebensmittel
other
Author(s):
W. Diemair
Publication date
(Print):
1952
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):
1952
Pages
: 135-195
DOI:
10.1007/978-3-642-86255-7_3
SO-VID:
7542a199-8128-4687-9f18-8668cd98bf81
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Book chapters
pp. 135
Die Verarbeitung der Lebensmittel
pp. 196
Unterernährung, Fehlernährung und Überernährung
pp. 327
Physiologie und Pathologie der Ernährung des Säuglings
pp. 376
Physiologie der Vitamine
pp. 418
Klinische Symptomatologie und Therapie der A-Avitaminose
pp. 491
Die B-Vitamine
pp. 537
Klinik und Therapie der Vitamin C-Mangelkrankheiten
pp. 583
Das Vitamin K
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