Die Bestandteile der Lebensmittel

Overview

Editors:

• Ernst Bayer⁰,
• Hans-Dieter Belitz¹,
• Georg Benedikt Brubacher (Chemiker)²,
• Willibald Diemair³,
• Horst Endres (Dipl.-Chem.)⁴,
• Werner Grosch⁵,
• Reiner Hamm (Direktor des Instituts für Chemie und Physik der Bundesanstalt für Fleischforschung)⁶,
• Ernstgeorg Hanssen⁷,
• Werner Hausheer (Chemiker)⁸,
• Karl Herrmann⁹,
• Otto Högl¹⁰,
• Gerd Huschke¹¹,
• Almuth Klemer (Organ.-Chem.)¹²,
• Roderich König¹³,
• Heinz Langendorf (Physiol.-Chem.)¹⁴,
• Eugen Mergenthaler (Dipl.-Chem.)¹⁵,
• Hermann Mohler¹⁶,
• Karl Myrbäck¹⁷,
• Wilhelm Postel (Oberchemierat)¹⁸,
• Leonhard Riedel¹⁹,
• Josef Schormüller (Direktor des Instituts für Lebensmittelchemie und Lebensmitteltechnologie)²⁰,
• Hans Sommer (Lebensmittelchemiker)²¹,
• S. Walter Souci²²,
• Wolfgang Voelter²³,
• Werner Wachs²⁴,
• Willi Wendt²⁵,
• …
• Oswald Wiss²⁶

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1. Ernst Bayer

   1. Chemisches Institut, Universität, 74 Tübingen, Deutschland
      

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2. Hans-Dieter Belitz

   1. Institut für Lebensmittelchemie und Lebensmitteltechnologie, Technischen Universität, 1 Berlin 12, Deutschland
      

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3. Georg Benedikt Brubacher

   1. F. Hoffmann La Roche Co. A.G., Basel, Schweiz
      

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4. Willibald Diemair

   1. Univ.-Institut für Lebensmittelchemie, 6 Frankfurt a. M., Deutschland
      

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5. Horst Endres

   1. Max-Planck-Institut für Eiweiß- und Lederforschung, München 15, Deutschland
      

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6. Werner Grosch

   1. Institut für Lebensmittelchemie und Lebensmitteltechnologie, Technischen Universität, 1 Berlin 12, Deutschland
      

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7. Reiner Hamm

   1. 865 Kulmbach, Deutschland
      

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8. Ernstgeorg Hanssen

   1. 3 Hannover-Kirchrode, Deutschland
      

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9. Werner Hausheer

   1. F. Hoffmann La Roche Co. A.G., Basel, Schweiz
      

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10. Karl Herrmann

    1. 3 Hannover, Deutschland
       

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11. Otto Högl

    1. Institut für Lebensmittelchemie, Universität, Bern, Schweiz
       

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12. Gerd Huschke

    1. Riehen bei Basel, Schweiz
       

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13. Almuth Klemer

    1. Institut der Universität, 44 Münster/Westf., Deutschland
       

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14. Roderich König

    1. J. R. Geigy A.G., Basel, Schweiz
       

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15. Heinz Langendorf

    1. Institut der Universität, 65 Mainz, Deutschland
       

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16. Eugen Mergenthaler

    1. Unterpfaffenhofen, Deutschland
       

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17. Hermann Mohler

    1. Zürich, Schweiz
       

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18. Karl Myrbäck

    1. Institutionen für organisk kemi och biokemi, Stockholm Va, Schweden
       

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19. Wilhelm Postel

    1. Univ.-Institut für Lebensmittelchemie, 6 Frankfurt a. M., Deutschland
       

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20. Leonhard Riedel

    1. Bundesforschungsanstalt für Lebensmittelfrischhaltung, 75 Karlsruhe, Deutschland
       

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21. Josef Schormüller

    1. Institut für Lebensmittelchemie und Lebensmitteltechnologie, Technischen Universität, 1 Berlin 12, Deutschland
       

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22. Hans Sommer

    1. Wiss. Abt. der Firma C. H. Boehringer Sohn, Ingelheim/Rhein, Deutschland
       

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23. S. Walter Souci

    1. Deutsche Forschungsanstalt für Lebensmittelchemie, 8 München 23, Deutschland
       

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24. Wolfgang Voelter

    1. 74 Tübingen, Deutschland
       

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25. Werner Wachs

    1. 1 Berlin 41, Deutschland
       

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26. Willi Wendt

    1. 3 Hannover, Deutschland
       

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27. Oswald Wiss

    1. F. Hoffmann La Roche Co. A.G., Basel, Schweiz
       

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