Pub Date : 1807-12-31DOI: 10.1515/9783112515648-017
{"title":"Dreyzehnter Abschnitt, Von den Mitteln, die saure Fermentation der weingahren Flüssigkeiten zu beschleunigen","authors":"","doi":"10.1515/9783112515648-017","DOIUrl":"https://doi.org/10.1515/9783112515648-017","url":null,"abstract":"","PeriodicalId":193698,"journal":{"name":"Anleitung zu einer gemeinnützigen Kenntniß der Natur, Fabrikation und Nutzanwendung des Essigs, so wie der verschiedenene Arten desselben","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1807-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115899408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1807-12-31DOI: 10.1515/9783112515648-016
{"title":"Zwölfter Abschnitt. Von der Fabrikation des Essigs aus verschiedenen Getraidearten, als Malzessig, Bieressig und Kleyenessig","authors":"","doi":"10.1515/9783112515648-016","DOIUrl":"https://doi.org/10.1515/9783112515648-016","url":null,"abstract":"","PeriodicalId":193698,"journal":{"name":"Anleitung zu einer gemeinnützigen Kenntniß der Natur, Fabrikation und Nutzanwendung des Essigs, so wie der verschiedenene Arten desselben","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1807-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129231817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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