Meat and meat products. Determination of chloramphenicol content. Reference method
Saved in:
| Main Author: | |
|---|---|
| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Geneva (Switzerland) ISO
2021
|
| Subjects: | meat, meat products, standards, chloramphenicol, HPLC, mass spectrometry, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|