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DETERMINATION OF THIAMIN AND RIBOFLAVIN IN MEAT AND MEAT PRODUCTS BY HIGH-PRESSURE LIQUID CHROMATOGRAPHY

Author
ANG CYW; MOSELEY FA
U.S.D.A., RICHARD B. RUSSELL RES. CENT.,ATHENS GA 30604,USA
Source
J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 483-487; BIBL. 8 REF.
Document type
Article
Language
English
Keyword (fr)
VIANDE PRODUIT CARNE VITAMINE CONTROLE QUALITE CHROMATOGRAPHIE PHASE LIQUIDE RIBOFLAVINE THIAMINE DOSAGE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
MEAT MEAT PRODUCT VITAMIN QUALITY CONTROL LIQUID CHROMATOGRAPHY RIBOFLAVIN THIAMIN ANALYTICAL DETERMINATION FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL8010408500

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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