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      Vitamine in frischen und konservierten Nahrungsmitteln 

      Prinzip der Herstellung von Konserven

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      Springer Berlin Heidelberg

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          1940
          : 5-9
          10.1007/978-3-642-99238-4_2
          989eda95-ad79-4dc8-87af-26b469205fc8
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