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1 Ergebnisse
1
Mercury Content of Common Foods Determined by Neutron Activ..:
Tanner, James T.
;
Friedman, Melvin H.
;
Lincoln, David N.
..
Science. 177 (1972) 4054 - p. 1102-1103 , 1972
Link:
https://www.jstor.org/stable/1734229
RT Journal T1
Mercury Content of Common Foods Determined by Neutron Activation Analysis
UL https://suche.suub.uni-bremen.de/peid=jstor-1734229&Exemplar=1&LAN=DE A1 Tanner, James T. A1 Friedman, Melvin H. A1 Lincoln, David N. A1 Ford, Leonard A. A1 Jaffee, Max PB American Association for the Advancement of Science YR 1972 SN 0036-8075 SN 1095-9203 K1 Social sciences K1 Food studies K1 Culinary arts K1 Food preparation K1 Food processing K1 Food preservation K1 Food irradiation K1 Biological sciences K1 Biology K1 Anatomy K1 Digestive system K1 Liver K1 Physical sciences K1 Physics K1 Microphysics K1 Particle physics K1 Subatomic particles K1 Fermions K1 Baryons K1 Neutrons K1 Fundamental forces K1 Electromagnetism K1 Electromagnetic radiation K1 Irradiation K1 Applied sciences K1 Food science K1 Foodstuffs K1 Food K1 Meats K1 Beef K1 Sandwiches K1 Hamburgers K1 Materials science K1 Materials processing K1 Drying K1 Freeze drying JF Science VO 177 IS 4054 SP 1102 OP 1103 LK http://dx.doi.org/https://www.jstor.org/stable/1734229 DO https://www.jstor.org/stable/1734229 SF ELIB - SuUB Bremen
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