Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind

Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind

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Bibliographic Details
Main Authors: International Organization for Standardization, Geneva (Switzerland) eng, International Dairy Federation, Brussels (Belgium) eng 174837
Format: Texto biblioteca
Language:
Published: Geneva (Switzerland) ISO/IDF 2012
Subjects:Cheese, antibiotics, Standards, Atomic absorption spectrometry,
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id unfao:676759
record_format koha
spelling unfao:6767592021-05-05T06:52:06ZCheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind International Organization for Standardization, Geneva (Switzerland) eng International Dairy Federation, Brussels (Belgium) eng 174837 textGeneva (Switzerland) ISO/IDF2012 CheeseantibioticsStandardsAtomic absorption spectrometry
institution FAO IT
collection Koha
country Italia
countrycode IT
component Bibliográfico
access En linea
databasecode cat-fao-it
tag biblioteca
region Europa del Sur
libraryname David Lubin Memorial Library of FAO
language
topic Cheese
antibiotics
Standards
Atomic absorption spectrometry
Cheese
antibiotics
Standards
Atomic absorption spectrometry
spellingShingle Cheese
antibiotics
Standards
Atomic absorption spectrometry
Cheese
antibiotics
Standards
Atomic absorption spectrometry
International Organization for Standardization, Geneva (Switzerland) eng
International Dairy Federation, Brussels (Belgium) eng 174837
Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
format Texto
topic_facet Cheese
antibiotics
Standards
Atomic absorption spectrometry
author International Organization for Standardization, Geneva (Switzerland) eng
International Dairy Federation, Brussels (Belgium) eng 174837
author_facet International Organization for Standardization, Geneva (Switzerland) eng
International Dairy Federation, Brussels (Belgium) eng 174837
author_sort International Organization for Standardization, Geneva (Switzerland) eng
title Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
title_short Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
title_full Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
title_fullStr Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
title_full_unstemmed Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
title_sort cheese, cheese rind and processed cheese. determination of natamycin content. pt. 1: molecular absorption spectrometric method for cheese rind
publisher Geneva (Switzerland) ISO/IDF
publishDate 2012
work_keys_str_mv AT internationalorganizationforstandardizationgenevaswitzerlandeng cheesecheeserindandprocessedcheesedeterminationofnatamycincontentpt1molecularabsorptionspectrometricmethodforcheeserind
AT internationaldairyfederationbrusselsbelgiumeng174837 cheesecheeserindandprocessedcheesedeterminationofnatamycincontentpt1molecularabsorptionspectrometricmethodforcheeserind
_version_ 1768066327180738560

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