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Determination of Selenium in Meat Products by Hydride Generation Atomic Absorption SpectrometrySelenium Levels in Meat, Organ Meats, and Sausages in Spain

✍ Scribed by Díaz-Alarcón, Juana P.; Navarro-Alarcón, Miguel; López-García de la Serrana, Herminia; López-Martínez, María C.


Book ID
120369338
Publisher
American Chemical Society
Year
1996
Tongue
English
Weight
86 KB
Volume
44
Category
Article
ISSN
0021-8561

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