Über den Nachweis von Eisubstanz in Backwaren

O. Noetzel

Open source

DOI: 10.1007/bf02037788
Published: 1921-12
Container: Zeitschrift für Untersuchung der Nahrungs- und Genußmittel
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/bf02037788,
  title = {Über den Nachweis von Eisubstanz in Backwaren},
  author = {O. Noetzel},
  year = {1921},
  journal = {Zeitschrift für Untersuchung der Nahrungs- und Genußmittel},
  doi = {10.1007/bf02037788},
  url = {https://doi.org/10.1007/bf02037788}
}

RIS

TY  - JOUR
TI  - Über den Nachweis von Eisubstanz in Backwaren
AU  - O. Noetzel
PY  - 1921
JO  - Zeitschrift für Untersuchung der Nahrungs- und Genußmittel
DO  - 10.1007/bf02037788
UR  - https://doi.org/10.1007/bf02037788
ER  -

APA

Noetzel, O. (1921). Über den Nachweis von Eisubstanz in Backwaren. Zeitschrift für Untersuchung der Nahrungs- und Genußmittel. https://doi.org/10.1007/bf02037788

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crossref · retrieved 2026-09-25T17:36:13.227Z