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1 Ergebnisse
1
Einfluß des Röstgrades von Kaffee auf die Extinktion wäßrig..:
Pekkarinen, L.
;
Porkka, E.
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 120 (1963) 1 - p. 20-25 , 1963
Link:
https://doi.org/10.1007/bf02425698
RT Journal T1 <Title>Einfluß des Röstgrades von Kaffee auf die Extinktion wäßriger Extrakte und die Menge der Trockensubstanz</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_bf02425698&Exemplar=1&LAN=DE A1 Pekkarinen, L. A1 Porkka, E. PB Springer Science and Business Media LLC YR 1963 SN 0044-3026 SN 1438-2385 JF Zeitschrift für Lebensmittel-Untersuchung und -Forschung VO 120 IS 1 SP 20 OP 25 LK http://dx.doi.org/https://doi.org/10.1007/bf02425698 DO https://doi.org/10.1007/bf02425698 SF ELIB - SuUB Bremen
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