dc.contributor.author | Dr. J. König (auth.) | |
dc.date.accessioned | 2016-02-20T01:17:13Z | |
dc.date.available | 2016-02-20T01:17:13Z | |
dc.date.issued | 1879 | |
dc.identifier.isbn | 978-3-662-01947-4,978-3-662-02243-6 | |
dc.identifier.issn | | |
dc.identifier.uri | http://ir.nmu.org.ua/handle/GenofondUA/17560 | |
dc.description.abstract | | |
dc.language.iso | German | |
dc.publisher | Springer-Verlag Berlin Heidelberg | |
dc.subject | | |
dc.subject | | |
dc.subject.ddc | | |
dc.subject.lcc | | |
dc.title | Chemische Zusammensetzung der menschlichen Nahrungs- und Genussmittel | |
dc.type | other | |
dc.identifier.aich | FFGG4SRAS6N5QQVHSVBS7YPCQ5P2WUOP | |
dc.identifier.crc32 | 444A020E | |
dc.identifier.doi | 10.1007/978-3-662-02243-6 | |
dc.identifier.edonkey | B91F045E1A0A1A1C4A84ADF0ABB7D1F3 | |
dc.identifier.googlebookid | | |
dc.identifier.openlibraryid | | |
dc.identifier.udk | | |
dc.identifier.bbk | | |
dc.identifier.libgenid | 993897 | |
dc.identifier.md5 | 9f96837fb985cd4ece87341ccb5efe97 | |
dc.identifier.sha1 | 56KPDZN323UYKHYCJAVJ6QT7PT7K6ZDL | |
dc.identifier.tth | NHO3K2STZJE3HZTAYN2CEKE2Y6PZQ6RS4GDVJBQ | |