Die Glukose bei der Herstellung und Prüfung von Marmeladen. Mitteilung aus dem Konserven‐Techn. Dir. Dr. Serger, Braunschweig

Serger, H.; Stumpf, A

doi:10.1002/star.19490010304

Starch Stärke

1949

DOI: 10.1002/star.19490010304

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Die Glukose bei der Herstellung und Prüfung von Marmeladen. Mitteilung aus dem Konserven‐Techn. Dir. Dr. Serger, Braunschweig

H. Serger¹,

A Stumpf²

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Die Glukose bei der Herstellung und Prüfung von Marmeladen. Mitteilung aus dem Konserven‐Techn. Dir. Dr. Serger, Braunschweig

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