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About this Agricultural and Biological Sciences article
Untersuchungen zur Inaktivierung einiger Enzyme durch Wasserblanchieren bei der Pommes frites-Herstellung by Barbara Fretzdorff; W. Bergthaller; B. Putz is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Barbara Fretzdorff; W. Bergthaller; B. Putz
- Publisher
- Springer; Springer-Verlag; European Association for Potato Research; Springer Netherlands; Springer Science and Business Media LLC (ISSN 1871-4528)
- Published
- 1988
- Language
- DE
- Field
- Agricultural and Biological Sciences (Life Sciences)
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