Volume 23, Issue 5 (25 1965)                   Tehran Univ Med J 1965, 23(5): 433-447 | Back to browse issues page

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بررسی رنگهای ترکیبی یا مصنوعی که در مواد خوراکی مصرف میشوند و طرق ایزوله کردن و تشخیص آنها. Tehran Univ Med J. 1965; 23 (5) :433-447
URL: http://tumj.tums.ac.ir/article-1-2630-en.html
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