COMPARISON OF 3 METHODS FOR DETERMINATION OF TIN IN CANNED FOOD

被引：0

作者：

WOIDICH, H ^{[1
]}

PFANNHAU.W ^{[1
]}

机构：

[1] FORSCH INST ERNAHRUNGSWIRTSCHAFT,VIENNA 1190,AUSTRIA

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1973年 / 15卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：114 / 120

页数：7

共 50 条

[1] THE DETERMINATION OF TIN IN CANNED FOODS
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