Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection. [electronic resource]
Producer: 20110404Description: 234-8 p. digitalISSN:- 1873-4138
- Animals
- Chromatography, High Pressure Liquid -- methods
- Fermentation
- Food Analysis -- methods
- Food, Preserved -- analysis
- Hydrophobic and Hydrophilic Interactions
- Limit of Detection
- Meat Products -- analysis
- Reproducibility of Results
- Solid Phase Extraction
- Spain
- Sus scrofa
- Thiamine -- analysis
- Time Factors
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Validation Study
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