Analyse eines synthetischen Zwiebelaromas-Reference-Cited by-同舟云学术

Analyse eines synthetischen Zwiebelaromas

Published:1975-02 Issue:1 Volume:157 Page:28-33
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Ledl Franz

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/BF01785725.pdf

Reference10 articles.

1. Brodnitz, M.H., Pascale, J.V.: S. African7003, 724 (1970). Brodnitz, M.H., Pascale, J.V.: Ger. Offen.2, 166, 074 (1972)

2. N. Chemische Fabriek Naarden: Neth. Appl.7013, 420 (1972)

3. Brodnitz, M.H.: Ger. Offen.1, 918,056 (1969)

4. Carson, J. F.: In: Schultz, H. W., Day, E. A., Libbey, L. M. (Eds.): The chemistry and physiology of flavors. Westport: The AVI Publishing Company, Inc. S. 390, 1967

5. Wiener, C.: U.S., P. 3, 650, 771 (1972)

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