Media type: Book; Thesis Title: Zur Entstehung und Analytik von Diacetyl, Pentandion-(2,3), Acetoin und Butandiol-(2,3) in Würze und Bier Contributor: Scherrer, Anton [Author] imprint: 1971 Extent: 24 S. Language: German Keywords: Hochschulschrift Origination: University thesis: Zürich, Techn. Hochsch., Diss., 1971 Footnote: Aus: Schweizer Brauerei-Rundschau ; 82
Central Library – stack Shelf-mark: 22 4 08888 0 1 Item ID: 31329043 Status: Loanable, place order > Ordering possible ‒ please log in Orders received from Mon - Fri by 1 pm are expected to be ready for you on the same day.