Pure Appl. Chem., 1983, Vol. 55, No. 12, pp. 2067-2071
http://dx.doi.org/10.1351/pac198355122067
COMMISSION ON FOOD CHEMISTRY
Recommended method for the gas chromatographic profile analysis of basic N-containing aromatic components (azaarenes) in high protein foods
Individual author index pages
Other PAC articles by these authors
Recommended method for a thin-layer-chromatographic screening method for the determination of benzo(a)pyrene in smoked food
Recommended method for the gas chromatographic profile analysis of polycyclic aromatic hydrocarbons in smoked food