Veränderungen im Schweinemuskel nach dem Schlachten und deren Bedeutung für Wasserbindungsvermögen und Verarbeitungseigenschaften des Fleisches /
Saved in:
| OCLC: | 17202652 |
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| Main Author: | |
| Corporate Author: | |
| Language: | German |
| Published: |
Giessen :
s.n.,
1984.
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| Subjects: | |
| Format: | Thesis Monograph Note that CRL will digitize material from the collection when copyright allows. |
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