Gesamtphosphorgehalt des Rohstoffes Fleisch und dessen Beeinflussung in den technologischen Produktionsschritten zur Herstellung von Kochpökelwaren | The total phosphorus content of the raw material meat and its influencing of the technological steps of production for the making of cooked cured goods
1992
Brunink, Elke
AGROVOC Keywords
Bibliographic information
Publisher
[publisher not identified]
Pagination
122 pages : illustrations ; 21 cm
Language
German, English
Format
print, unmediated, volume
Note
vorgelegt von Elke Brunink.
doctoral Tierärztliche Hochschule Hannover 1992
Includes bibliographical references (pages 107-122).
Summary in English.
Type
Text; Thesis; Monograph; Book; Bibliography; Book; Monograph
2024-02-27
2025-07-19
MODS
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