Comparison of direct capillary electrophoresis and capillary gas chromatographic methods for the analysis of lower molecular weight fatty acids in Swiss cheese
1997
Kleinhenz, J.P. | Harper, W.J. (The Ohio State University (USA). Dept. of Food Science and Technology)
AGROVOC关键词
书目信息
页码
pp. 200-204
其它主题
Tecnicas analiticas; Industrie laitiere; Fromage a pate dure; Electrophorese; Cromatografia de gases; Acidos grasos
语言
英语
注释
Summaries (De, En)
2 ill., 4 tables; 9 ref.
类型
Summary
1997-08-15
AGRIS AP
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