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
收藏
页码：114 / 120
页数：7
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