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  • EVALUATION OF THE STRUCTURE OF THE DEOXY-COMPOUNDS FOUND IN IRRADIATED STARCH AND DETERMINATION OF THESE PRODUCTS IN IRRADIATED WHEAT AND WHEAT FLOUR.

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Authors: SCHERZ H BR DEUTSCHLAND AND BR DEUTSCHLAND/SAAT DER NEDERLANDEN, BR DEUTSCHLAND AND BR DEUTSCHLAND/SAAT DER NEDERLANDEN
Bibliographic Reference: COLLOQUIUM ON THE IDENTIFICATION OF IRRADIATED FOODSTUFFS, LUXEMBOURG (GRAND-DUCHY), OCT. 27,1970 PROCEEDINGS : PP. 27-33, EUR 4695 D-E-F (1972)
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