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Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography

✍ Scribed by MARK A. KUTNINK; STANLEY T. OMAYE

Book ID
108812077
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
500 KB
Volume
52
Category
Article
ISSN
0022-1147

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