Fromage, croute de fromage et fromages fondus. Determination de la teneur en natamycine. Pt. 1: Methode par spectrometrie d'absorption moleculaire pour croute de fromage
Saved in:
Main Author: | |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Geneve (Switzerland) ISO
2012
|
Subjects: | Cheese, antibiotics, Standards, Atomic absorption spectrometry, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|