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About this Agricultural and Biological Sciences article
Changes in the Contents of Fat-soluble Vitamins and Provitamins During Tempe Fermentation by Jutta Denter; Hans-Jürgen Rehm; Bernward Bisping 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
- Jutta Denter; Hans-Jürgen Rehm; Bernward Bisping
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0168-1605)
- Published
- 1998
- Field
- Agricultural and Biological Sciences (Life Sciences)
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