Organische S�uren der Gem�searten. I. Kohlarten, Blatt- und Zwiebelgem�se sowie M�hren und Sellerie-Reference-Cited by-同舟云学术

Organische S�uren der Gem�searten. I. Kohlarten, Blatt- und Zwiebelgem�se sowie M�hren und Sellerie

Published:1985-03 Issue:3 Volume:180 Page:215-220
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Ruhl Iris,Herrmann Karl

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01027268.pdf

Reference19 articles.

1. Watt BK, Merrill AL (1963) Composition of Foods, raw processed prepared. Agric Handbook No. 8 US Dept of Agric, Washington

2. Paul AA, Southgate DAT (1978) McCance and Widdowson's The Composition of Foods, 4. Aufl., Elsevier Press, London Amsterdam New York Oxford

3. Souci SW, Fachmann W, Kraut H (Bearbeiter: Scherz H, Kloos G) (1981) Die Zusammensetzung der Lebensmittel. Nährwert-Tabellen 1981/82. Wiss Verlagsges. Stuttgart

4. Hartmann BG, Hillig F (1934) J Assoc Offic Agric Chemists 17:522

5. Herrmann K (1974) Z Lebensm Unters Forsch 155:220

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