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Determination of calcium, potassium, chlorine, sulphur, and phosphorus in meat and meat products by X-ray fluorescence spectroscopy
Sylvia A. Isherwood, Richard T. KingVolume:
27
Year:
1976
Language:
english
Pages:
7
DOI:
10.1002/jsfa.2740270907
File:
PDF, 429 KB
english, 1976