Food constituents and food residues: their chromatographic determination
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| Format: | Texto biblioteca |
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New York (USA) Dekker
1984
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| Subjects: | CHROMATOGRAPHY, FOODS, CHEMICAL COMPOSITION, PROTEINS, LIPIDS, FOOD ADDITIVES, RESIDUES, VITAMINS, AMINES, CARBOHYDRATES, PHENOLIC COMPOUNDS, FISHES, SHELLFISH, MYCOTOXINS, ANALYTICAL METHODS, CHROMATOGRAPHIE, PRODUIT ALIMENTAIRE, CROMATOGRAFIA, ALIMENTOS, COMPOSITION CHIMIQUE, PROTEINE, ADDITIF ALIMENTAIRE, RESIDU, VITAMINE, AMINE, GLUCIDE, COMPOSE PHENOLIQUE, POISSON (ANIMAL), COQUILLAGES ET CRUSTACES, MYCOTOXINE, TECHNIQUE ANALYTIQUE, COMPOSICION QUIMICA, PROTEINAS, ADITIVOS ALIMENTARIOS, RESIDUOS, VITAMINAS, AMINAS, CARBOHIDRATOS, COMPUESTOS FENOLICOS, PECES, MARISCOS, MICOTOXINAS, TECNICAS ANALITICAS, |
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