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  • MEASURABLE CHANGES IN IRRADIATED FOODSTUFFS. USE OF CHROMATOGRAPHIC, ELECTROPHORETIC AND SPECTROPHOTOMETRIC METHODS FOR THE ANALYSIS OF AROMATICS, FATTY ACIDS, NATURAL DYES AND ENZYMES.

Additional information

Authors: DRAWERT F, ;EMBERGER R, ;WESTPHAL N, ;ROLLE K, ;TRESSEL R,
Bibliographic Reference: EUR 4617, D (1971) - 44 P., BFR 60.
Availability: Can be ordered online
Record Number: 1989109077100 / Last updated on: 1987-01-01
Category: PUBLICATION
Available languages: de