Nachweis von durch Säuerung entfärbten künstlichen Eigelbfarbstoffen in Milchspeiseeis
Author:
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/BF01651663.pdf
Reference2 articles.
1. Biochem. Z.190, 226 (1927).
2. Houben, Die Methoden der organischen Chemie.4, 610.
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