Cheese, cheese rind and processed cheese. Determination of natamycin content. Pt. 1: Molecular absorption spectrometric method for cheese rind
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Main Authors: | International Organization for Standardization, Geneva (Switzerland) eng, International Dairy Federation, Brussels (Belgium) eng 174837 |
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Format: | Texto biblioteca |
Language: | |
Published: |
Geneva (Switzerland) ISO/IDF
2012
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Subjects: | Cheese, antibiotics, Standards, Atomic absorption spectrometry, |
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