Untersuchung zur mikrobiologischen Stabilisierung von Emulsionen
Viele Lebensmittel wie Milch liegen in Form von
| Format: | eBook |
|---|---|
| Language: | German |
| Published: |
KIT Scientific Publishing
2009
|
| Subjects: | |
| Online Access: | Open Access: DOAB: description of the publication Open Access: DOAB, download the publication |