| 000 | 01099naaaa2200241uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/42136 | ||
| 005 | 20220220054821.0 | ||
| 020 | _a9783111582665 | ||
| 020 | _a9783111209487 | ||
| 020 | _a9783111582665 | ||
| 024 | 7 |
_a10.1515/9783111582665 _cdoi |
|
| 041 | 0 | _aGerman | |
| 042 | _adc | ||
| 100 | 1 |
_aHaehn, Hugo _4auth |
|
| 245 | 1 | 0 | _aBiochemie der Gärungen. Unter besonderer Berücksichtigung der Hefe. Für Studierende der Naturwissenschaften und des Gärungsgewerbe, Techniker, Gärungsbiologen und Chemiker |
| 260 |
_bDe Gruyter _c1952 |
||
| 300 | _a1 electronic resource (xii, 499 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
||
| 546 | _aGerman | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://doi.org/10.1515/9783111582665 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/42136 _70 _zDOAB: description of the publication |
| 999 |
_c68822 _d68822 |
||