The aspecific detection of preservatives in foods by a simple fermentation test with special reference to cured meat products
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Analyst, 1954,79, 443-446
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The aspecific detection of preservatives in foods by a simple fermentation test with special reference to cured meat products
D. A. A. Mossel, Analyst, 1954, 79, 443 DOI: 10.1039/AN9547900443
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