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DETERMINATION OF THIAMIN AND RIBOFLAVIN IN MEAT AND MEAT PRODUCTS BY HIGH-PRESSURE LIQUID CHROMATOGRAPHYANG CYW; MOSELEY FA.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 483-487; BIBL. 8 REF.Article

GAS-LIQUID CHROMATOGRAPHIC DETERMINATION OF SORBITOL IN COOKED SAUSAGE PRODUCTS.MOSELEY FA; SALINSKY JS; WOODS RW et al.1978; J. ASS. OFF. ANAL. CHEMISTS; U.S.A.; DA. 1978; VOL. 61; NO 1; PP. 164-166Article

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