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au.\*:("KAMMAN JF")

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COMPARISON OF STABILITY OF THIAMIN SALTS AT HIGH TEMPERATURE AND WATER ACTIVITYLABUZA TP; KAMMAN JF.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 664-665; BIBL. 7 REF.Article

OPTIMAL CONDITIONS FOR ASSAY OF STAPHYLOCOCCAL NUCLEASE.KAMMAN JF; TATINI SR.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 421-424; BIBL. 14 REF.Article

THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYKAMMAN JF; LABUZA TP; WARTHESEN JJ et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1497-1504; 4 P.; BIBL. 11 REF.Article

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