[Saturated hydrocarbons in foods. Method of analysis and values found in some foods for human use and in samples of unicellular organisms]

Autor:	A, Di Muccio, L, Boniforti, A, Palomba, M P, Bernardini, M, Delise
Rok vydání:	1979
Předmět:	Chromatography Gas Meat Adipose Tissue Liver Fruit Muscles Yeasts Vegetables Food Analysis Hydrocarbons Candida
Zdroj:	Annali dell'Istituto superiore di sanita. 15(3)
ISSN:	0021-2571
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::db6826dd9cf1aa5b9df83d5354e5a47c https://pubmed.ncbi.nlm.nih.gov/262951 Zobrazit plný text záznamu