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Use of vacuum distillation and gas chromatography-mass spectrometry for determination of low levels of volatile nitrosamines in meat products

✍ Scribed by Bryce, Thomas A.; Telling, Geoffrey M.; Althorpe, James.

Book ID
121380043
Publisher
American Chemical Society
Year
1971
Tongue
English
Weight
466 KB
Volume
19
Category
Article
ISSN
0021-8561

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