Stand der Erkenntnisse über die Befruchtungsvorgänge
✍ Scribed by D. Krebs
- Book ID
- 104883562
- Publisher
- Springer
- Year
- 1977
- Tongue
- English
- Weight
- 717 KB
- Volume
- 224
- Category
- Article
- ISSN
- 0003-9128
No coin nor oath required. For personal study only.
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On the State of Knowledges Concerning the Processes During Staling of Starch in Baked Goods. 1. The present level o f knowledge on staling of baked goods is discussed shortly on the example of most essential theories. 2. Research into the problem of staling of gels of wheat starch or wheat flour was
~~~-~~eitend we&n einige wichtige in Niede~~~mt~-B~~toff~Uen verwendete Elektrodentypen besprochen. Am gebrituchlichsten sind porose Gasdiffusionselektroden aus Kohle oder aus geeigneten Metallsinterk%pem. Neuere Entwic~~~n sind eine porenfreie Palladiummembranelektrode fm Wasserstoff als Brenngas u