Eine Methode zur Bewertung der Fettkonsistenz für die Zwecke der Schokoladenindustrie
- 1 January 1961
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 5 (5) , 550-560
- https://doi.org/10.1002/food.19610050508
Abstract
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