|
|
SFX by Ex Libris Inc. |
Contains information about title and source of a journal
Naslov: |
Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat |
Vir: |
|
|
|
|
List of services to meet your request
Contains list of services for current record
Basic services |
|
|
Dodatne storitve |
|
|
© 2024 SFX by Ex Libris Inc. | Politika piškotkov
CrossRef Omogočeno
|