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Zur Frage der Bindung des Wassers in tierischem Eiweiß

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Literatur

  1. Ausführliche Berichte erscheinen demnächst in der „Kältetechnik”.

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  1. Bundesforschungsanstalt für Lebensmittelfrischhaltung, Karlsruhe

    L. Riedel

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  1. L. Riedel
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Riedel, L. Zur Frage der Bindung des Wassers in tierischem Eiweiß. Naturwissenschaften 43, 514 (1956). https://doi.org/10.1007/BF00596963

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  • DOI: https://doi.org/10.1007/BF00596963

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