Determination of Sulphiting Agents in Raw and Processed Meat: Comparison Between a Modified Monier-Williams Method and the Direct Analysis by Ion Chromatography with Conductometric Detection
Crossref DOI link: https://doi.org/10.1007/s12161-017-0960-9
Published Online: 2017-06-21
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Iammarino, Marco
Di Taranto, Aurelia
Centonze, Diego
License valid from 2017-06-21