A MODIFIED METHOD FOR DETERMINATION OF NATAMYCIN IN NATURAL CHEESE BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：0
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作者：
MARUYAMA, T
WATANABE, Y
TOBANA, H
MATSUURA, N
ASAI, Y
机构：
来源：
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 1988年 / 29卷 / 06期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：413 / 418
页数：6
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