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Bildung von Proteinmodifikationen beim Braten von Fleisch
Author(s) -
Eggen M.,
Glomb M. A.
Publication year - 2021
Publication title -
lebensmittelchemie
Language(s) - German
Resource type - Journals
eISSN - 1521-3811
pISSN - 0937-1478
DOI - 10.1002/lemi.202156008
Subject(s) - philosophy , theology , humanities
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