Relation between the Temperature and the Amount of Detected...

Relation between the Temperature and the Amount of Detected Lead in Preparation of Chinese Plate

WADA, Yutaka, SAITO, Yoshihisa, YOSHIDA, Yoshiya, KANNO, Saburo, AMOU, Tetsuo
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Volume:
11
Year:
1970
Journal:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
DOI:
10.3358/shokueishi.11.295
File:
PDF, 639 KB
1970
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