About this Agricultural and Biological Sciences article
Measurement of ascorbic acid and erythorbic acid in processed meat by HPLC by Willy Schüep; Elfriede Keck is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Willy Schüep; Elfriede Keck
- Publisher
- Springer; Springer-Verlag; Springer Verlag; Springer Science and Business Media LLC (ISSN 0044-3026)
- Published
- 1990
- Field
- Agricultural and Biological Sciences (Life Sciences)