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Comparison of the official EC method for the determination of total volatile bases in fish with routine methods Vyncke, W. (1996). Comparison of the official EC method for the determination of total volatile bases in fish with routine methods. Arch. Lebensmittelhyg. 47(5): 110-112
In: Archiv für Lebensmittelhygiene. Presse Dienstleistungsgesellschaft: Alfeld. ISSN 0003-925X
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Edible fish Freshness Hygiene Magnesium oxide Perchloric acid Products > Fishery products Separation processes > Distillation Europe, European Union |
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