Chemistry of color, flavor and odor changes in irradiating meat

Contributor(s): Resource type: Ressourcentyp: BuchBookLanguage: English Publisher: [Washington] : United States Department of Commerce, Office of Technical Services, 1955Description: 16 SReport number: PB 121309Genre/Form: Action note:
  • 1
Call number: Grundsignatur: V E 1333PPN: PPN: 1182508111
Holdings
Item type Home library Shelving location Call number Status Barcode
Magazinbestand ausleihbar Bibliothek Campus Süd Geschlossenes Magazin V E 1333 Available 51900675090
Total holds: 0

Archivierung prüfen 20200919 DE-640 1 pdager