Erhitzen von Lebensmitteln: Veränderungen an Proteinen bei thermischer Belastung
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Bibliographic Details
Main Author: Scharf, Udo (Author)
Format: Book
Language:German
Published: 1979
Subjects:
Item Description:München, Diss.
Physical Description:IV, 122 S. graph. Darst.

There is no print copy available.

Interlibrary loan Place Request Caution: Not in THWS collection!