共 50 条
- [41] THE INFLUENCE OF SALTING ON THE HEAVY-METAL CONTENT OF MEAT-PRODUCTS FLEISCHWIRTSCHAFT, 1980, 60 (10): : 1806 - &
- [44] QUALITY AND FRESHNESS OF MEAT AND MEAT-PRODUCTS AS RELATED TO THEIR CONTENT OF BIOGENIC-AMINES FLEISCHWIRTSCHAFT, 1982, 62 (11): : 1457 - &
- [45] ANALYSIS OF THE PROTEIN-CONTENT OF MEAT AND MEAT-PRODUCTS BY SPECTROPHOTOMETRY IN THE ULTRAVIOLET RANGE FLEISCH, 1983, 37 (10): : 194 - 195
- [47] NITRITE REACTIONS DURING THE CURING OF MEAT-PRODUCTS FLEISCHWIRTSCHAFT, 1982, 62 (10): : 1256 - &
- [48] DETERMINATION OF NITRATE AND NITRITE IN MEAT AND MEAT PRODUCTS JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1962, 45 (01): : 11 - +
- [49] THE DETERMINATION OF NITRATE AND NITRITE IN MEAT AND MEAT PRODUCTS JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1962, 45 (01): : 11 - 13
- [50] QUICK METHOD OF DETERMINING MOISTURE-CONTENT IN MEAT, MEAT-PRODUCTS AND READY MEALS FLEISCHWIRTSCHAFT, 1978, 58 (03): : 460 - 462