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Die Untersuchungsmethoden zur Bestimmung des Eigehaltes von Eierteigwaren

  • Bericht über die Fortschritte der analytischen Chemie
  • IV. Spezielle analytische Methoden
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Fresenius' Zeitschrift für analytische Chemie Aims and scope Submit manuscript

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  1. J. Koch
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Koch, J. Die Untersuchungsmethoden zur Bestimmung des Eigehaltes von Eierteigwaren. Z. Anal. Chem. 138, 301 (1953). https://doi.org/10.1007/BF00461041

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  • DOI: https://doi.org/10.1007/BF00461041

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