On bread and its properties - II. Comparison between rye and wheat

被引：0
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作者：
Roggen
Weizen
机构：
来源：
DEUTSCHE MEDIZINISCHE WOCHENSCHRIFT | 1915年 / 41卷
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中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
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页码：545 / 549
页数：5
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