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Vitamine in frischen und konservierten Nahrungsmitteln
Prinzip der Herstellung von Konserven
other
Author(s):
Gulbrand Lunde
Publication date
(Print):
1940
Publisher:
Springer Berlin Heidelberg
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Author and book information
Book Chapter
Publication date (Print):
1940
Pages
: 5-9
DOI:
10.1007/978-3-642-99238-4_2
SO-VID:
989eda95-ad79-4dc8-87af-26b469205fc8
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Book chapters
pp. 1
Einleitung
pp. 5
Prinzip der Herstellung von Konserven
pp. 9
Methoden der Konservenindustrie
pp. 14
Bedeutung der Vitamine für die Ernährung
pp. 15
Vitamin A
pp. 53
Der Vitamin B-Komplex
pp. 57
Vitamin B1 (Aneurin)
pp. 91
Vitamin B2 (Lactoflavin)
pp. 109
Der Antipellagrafaktor
pp. 118
Vitamin B6 (Adermin)
pp. 122
Der Kücken-Antidermatitisfaktor (Pantothensäure)
pp. 126
Rattenwachstumsfaktor BW
pp. 131
Anti-graue-Haare-Faktor BX
pp. 132
Vitamin C
pp. 201
Vitamin D
pp. 216
Vitamin E
pp. 224
Vitamin K
pp. 228
Vitamin F
pp. 229
Vitamin P
pp. 229
Fütterungsversuche mit Konserven
pp. 273
Erratum
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