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      Thermische Verfahrenstechnik 

      Allgemeine Grundlagen

      other
      Springer Berlin Heidelberg

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          On The Quantitative Definition of Risk

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            Food Chemistry

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              Ammonia

              Max Appl (1999)
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                Book Chapter
                2002
                : 1-42
                10.1007/978-3-642-56308-9_1
                680c80b6-a9eb-49b4-a3fe-01fdab926df0
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