Analysis of Hexachlorobenzene in Food Red Nos. 104 (Phloxine) and 105 (Rose Bengal) by GC-ECD
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چکیده
منابع مشابه
Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.
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S FOR SCIENTIFIC PROGRAM: TO BE PRESENTED ORALLY ABSTRACTS FOR SCIENTIFIC PROGRAM: TO BE PRESENTED BY TITLE ONLY ABSTRACTS FOR TECHNOLOGISTS: SCIENTIFIC PROGRAM AUTHORS' INDEX SCIENTIFIC EXHIBITS COMMERCIAL EXHIBITS Thia On• Ill@Ill IIII @III@IIII III 11111 HI I G14A-X2P-TYPT 270
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ژورنال
عنوان ژورنال: Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi)
سال: 2009
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.50.6