Die Zusammensetzung von Wurstwaren in Niedersachsen. 3. Die Zusammensetzung von Leberwuersten [Germany, F.R.].

1977

Martienssen E.

Published in

Fleischwirtschaft

Volume 57 ISSN 0015-363X

Pagination

v.113-115(1)

Language

German

Note

7 tables; Summaries (De, En, Fr).

Translated Title

English. The composition of sausage products in Lower Saxony, 3: The composition of liver sausage [Germany, F.R.].

Type

Journal Article; Summary

Source

Fleischwirtschaft (Germany, F.R.). (Jan 1977). v. 57(1) p. 113-115.

Corporate Author

Staatliches Chemisches Untersuchungsamt, Oldenburg (Germany, F.R.)

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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