Volume 23, Issue 5 (25 1965)
Tehran Univ Med J 1965, 23(5): 433-447 |
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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
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