Art
J-GLOBAL ID:201602009133577674
Reference number:58A0034764
Die wissenschaftlichen Grundlagen des Wuerzekochens und Kuehlens.
麦芽汁の蒸煮と冷却の科学的原理
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Author (1):
Material:
Volume:
1958
Issue:
6
Page:
145-147
Publication year:
1958
JST Material Number:
B0164A
ISSN:
0006-9337
CODEN:
BRWSA
Document type:
Article
Country of issue:
Germany, Federal Republic of (DEU)
Terms in the title (4):
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