LAST MINUTE: Formation of semicarbazide (SEM) from natural compounds in food by heat treatment

R. Gatermann, K. Hoenicke and M. Mandix
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R. Gatermann: Eurofins/Wiertz-Eggert-Jörissen GmbH, Hamburg, Germany, *E-mail: katrin.hoenicke@wej.de
K. Hoenicke: Eurofins/Wiertz-Eggert-Jörissen GmbH, Hamburg, Germany, *E-mail: katrin.hoenicke@wej.de
M. Mandix: Eurofins/Wiertz-Eggert-Jörissen GmbH, Hamburg, Germany, *E-mail: katrin.hoenicke@wej.de

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S353-S354

Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10700-cjfs

DOI: 10.17221/10700-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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