Über den Einfluß der Reaktionsbedingungen auf die Oxydation der Kartoffelstärke mit Hypochlorit
1963; Wiley; Volume: 15; Issue: 6 Linguagem: Alemão
10.1002/star.19630150605
ISSN2192-4236
Autores Tópico(s)Microbial metabolism and enzyme function
ResumoStarch - StärkeVolume 15, Issue 6 p. 217-225 Article Über den Einfluß der Reaktionsbedingungen auf die Oxydation der Kartoffelstärke mit Hypochlorit† J. Potze Jr., J. Potze Jr. Coöp. Verkoop-en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G.A., Veendam (Holland)Search for more papers by this authorDr. P. Hiemstra, Dr. P. Hiemstra Coöp. Verkoop-en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G.A., Veendam (Holland)Search for more papers by this author J. Potze Jr., J. Potze Jr. Coöp. Verkoop-en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G.A., Veendam (Holland)Search for more papers by this authorDr. P. Hiemstra, Dr. P. Hiemstra Coöp. Verkoop-en Productievereniging van Aardappelmeel en Derivaten „AVEBE”︁ G.A., Veendam (Holland)Search for more papers by this author First published: 1963 https://doi.org/10.1002/star.19630150605Citations: 22 † Vortrag. gehalten von Jr. J. Potze auf der Stärketagung 1963 in Detmold AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume15, Issue61963Pages 217-225 RelatedInformation
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