Fette, Seifen, Anstrichm.
 1962
DOI: 10.1002/lipi.19620640422
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Veränderungen der physikalisch‐chemischen Eigenschaften der Milch infolge Homogenisierung

F.J. Doan1

Abstract: Eingehende Erörterung der durch die Homogenisierung bedingten veränderten physikalisch‐chemischen Eigenschaften der Milch und der sich daraus ergebenden Bedeutung für die Praxis.

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