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dc.contributor.authorDr. Robert Strohecker (auth.)
dc.date.accessioned2016-02-19T14:11:45Z
dc.date.available2016-02-19T14:11:45Z
dc.date.issued1926
dc.identifier.isbn978-3-662-27765-2,978-3-662-29260-0
dc.identifier.issn
dc.identifier.urihttp://ir.nmu.org.ua/handle/GenofondUA/5043
dc.description.abstract
dc.language.isoGerman
dc.publisherSpringer-Verlag Berlin Heidelberg
dc.subject
dc.subject
dc.subject.ddc
dc.subject.lcc
dc.titleChemische Technologie der Nahrungs- und Genussmittel
dc.typeother
dc.identifier.aich24NQD66AI4PQP7GFA4TZFALE7MRHNESO
dc.identifier.crc32D8195C37
dc.identifier.doi10.1007/978-3-662-29260-0
dc.identifier.edonkey4AE0E6B7AC4968D382C72886961360C8
dc.identifier.googlebookid
dc.identifier.openlibraryid
dc.identifier.udk
dc.identifier.bbk
dc.identifier.libgenid1062558
dc.identifier.md52b3fd5604a14de804c02bb019908ca6f
dc.identifier.sha1NXQVYV5PHWJ5USQORZRLS4IXQA5LOZ4X
dc.identifier.tth3GWELK4NHII663V23I7LOBQYN543QCJQ7IQG6DI


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