Biochemie der Gärungen. Unter besonderer Berücksichtigung der Hefe. Für Studierende der Naturwissenschaften und des Gärungsgewerbe, Techniker, Gärungsbiologen und Chemiker
| dc.contributor.author | Haehn, Hugo | * |
| dc.date.accessioned | 2021-02-11T09:04:47Z | |
| dc.date.available | 2021-02-11T09:04:47Z | |
| dc.date.issued | 1952 | * |
| dc.date.submitted | 2018-02-19 15:59:52 | * |
| dc.identifier | 25434 | * |
| dc.identifier.uri | https://directory.doabooks.org/handle/20.500.12854/42136 | |
| dc.language | German | * |
| dc.subject | QD415-436 | * |
| dc.subject.classification | thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry | en_US |
| dc.title | Biochemie der Gärungen. Unter besonderer Berücksichtigung der Hefe. Für Studierende der Naturwissenschaften und des Gärungsgewerbe, Techniker, Gärungsbiologen und Chemiker | * |
| dc.type | book | |
| oapen.identifier.doi | 10.1515/9783111582665 | * |
| oapen.relation.isPublishedBy | af2fbfcc-ee87-43d8-a035-afb9d7eef6a5 | * |
| oapen.relation.isbn | 9783111209487 | * |
| oapen.relation.isbn | 9783111582665 | * |
| oapen.pages | xii, 499 | * |
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