Cheese, cheese rind and processed cheese. Determination of natamycin content. 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 |
| Language: | |
| Published: |
Geneva (Switzerland) ISO/IDF
2012
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| Subjects: | Cheese, antibiotics, Standards, Chromatography, |
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