Biochemie der Gärungen. Unter besonderer Berücksichtigung der Hefe. Für Studierende der Naturwissenschaften und des Gärungsgewerbe, Techniker, Gärungsbiologen und Chemiker

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ArticleLanguage: German Publication details: De Gruyter 1952Description: 1 electronic resource (xii, 499 p.)ISBN:

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