Lebensmittelmikrobiologie. Grundlagen für die Praxis (2. überarb. und em. Auflage). Berlin, Heidelberg, New York, London, Paris, Tokyo, Hong Kong: Springer‐Verlag, 1989. 253 pp., 79 Fig., 36 Tab., 189 Lit., DM 59,– ISBN 3‐540‐50285‐8
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