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Journals and Conferences
A spectrodensitometric method has been developed for the quantitative determination of chloramine-T (N-chloro-N-sodium-p-toluenesulfonamide) in ice cream. Chloramine-T is extracted and converted into… (More)
A high pressure liquid chromatographic (HPLC) method for determining chloramine-T (N-chloro-N-sodium-p-toluenesulfonadmie) in foods such as ice cream, minced meat, and shrimp is described.… (More)