Optimization of clean-up sorbents for the simultaneous analysis of twenty preservatives in jerky samples using liquid chromatography-ultraviolet detection
Author:
Funder
Ministry of Science, ICT and Future Planning
Korea Food Research Institute
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
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3. Different use of nitrite and nitrate in meats A survey on typical and commercial Italian products as a contribution to risk assessment;Berardi;LWT,2021
4. Sorbic and benzoic acid in non-preservative-added food products in Turkey;Cakir;Food Additives and Contaminants: Part B,2013
5. Determination of 19 preservatives in various matrices by high-performance liquid chromatography;Cha;Analytical Letters,2012
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