Über die Struktur des Gefrierfleisches und sein bakteriologisches Verhalten vor und nach dem Auftauen
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Author:Prof. Dr. Friedrich Konrich (auth.)
Language:German
Release year:1920
File size:2.142 MB
Number of page:33
Language:German
Release year:1920
File size:2.142 MB
Number of page:33
Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
