Konzentrationsprofile von Putrescin und Cadaverin in...

European Food Research and Technology 1984 / 10 Vol. 179; Iss. 4

Konzentrationsprofile von Putrescin und Cadaverin in beimpftem vakuumverpacktem Rindfleisch

Jana Slemr, Gundula Ritter
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Volume:
179
Pages:
3
DOI:
10.1007/bf01830433
Date:
October, 1984
File:
PDF, 289 KB
1984
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