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835
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Introduction
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Author(s):
G. Brubacher
,
W. Müller-Mulot
,
D. A. T. Southgate
Publication date
(Print):
1985
Publisher:
Springer Netherlands
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An Introduction to SAXS
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Bewertung und Vergleich von Analysenverfahren
Hermann Specker
,
Heinrich Kaiser
(1956)
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Beurteilung von Analysenverfahren und -Ergebnissen
Klaus Doerffel
(1962)
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Die statistische Auswertung von Analysenergebnissen
Klaus Doerffel
(1967)
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Book Chapter
Publication date (Print):
1985
Pages
: 3-20
DOI:
10.1007/978-94-009-4944-7_1
SO-VID:
790f6e07-9266-4926-a159-1c1b76306e1f
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Book chapters
pp. 3
Introduction
pp. 23
Vitamin A (Retinol and retinyl ESters) in Food: HPLC Method
pp. 33
Carotene in Foodstuffs
pp. 51
Vitamin B1 (Thiamine) in Foodstuffs: Thiochrome Method
pp. 66
Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: HPLC Method
pp. 76
Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: Modified Deutsch and Weeks Flourimetric Method
pp. 85
Vitamin C (Ascorbic and Dehydroascorbic Acids) in Food: Sephadex Method
pp. 97
Vitamin E (Only α-Tocopherol) in Foodstuffs: HPLC Method
pp. 107
Free Tocopherols and Tocotrienols (Vitamin E) in Edible Oils and Fats: HPLC Method
pp. 119
Vitamin B2 (Riboflavin) in Foodstuffs: HPLC Method
pp. 129
Vitamin B6 in Foodstuffs: HPLC Method
pp. 141
Vitamin D in Margarine: HPLC Method
pp. 155
Niacin
pp. 158
Folacin in Foodstuffs
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