Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind.- pt. 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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Geneva (Switzerland) ISO/IDF
2007
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| Subjects: | CHEESE, ANTIBIOTICS, ATOMIC ABSORPTION SPECTROMETRY, STANDARDS, FROMAGE, ANTIBIOTIQUE, SPECTROMETRIE D'ABSORPTION ATOMIQUE, NORME, QUESO, ANTIBIOTICOS, ESPECTROMETRIA DE ABSORCION ATOMICA, NORMAS, |
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