Analysis of irradiated cooked ham by direct introduction...

Food Chemistry 2013 / 08 Vol. 139; Iss. 1-4

Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system

Barba, Carmen, Santa-María, Guillermo, Calvo, Marta M.
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Volume:
139
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.01.004
Date:
August, 2013
File:
PDF, 488 KB
english, 2013
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