Study on Determination of cooked meat products in Luo Danming B, I, II, III, tonyred, basic orange IV by high performance liquid chromatography in 2, 21, 22, acid orange II, red 2G method

Study on Determination of cooked meat products in Luo Danming B, I, II, III, tonyred, basic orange IV by high performance liquid chromatography in 2, 21, 22, acid orange II, red 2G method

LIU Han-Sheng

Practical Preventive Medicine ›› 2016, Vol. 23 ›› Issue (1) : 108-110.

PDF(492 KB)

PDF(492 KB)

Practical Preventive Medicine ›› 2016, Vol. 23 ›› Issue (1) : 108-110.

Laboratory Research and Hygienic Examination

Study on Determination of cooked meat products in Luo Danming B, I, II, III, tonyred, basic orange IV by high performance liquid chromatography in 2, 21, 22, acid orange II, red 2G method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 23(1): 108-110

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