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Citation: Js. Coffey et al., A LIQUID-CHROMATOGRAPHIC METHOD FOR THE ESTIMATION OF CLASS-III CARAMEL ADDED TO FOODS, Food chemistry, 58(3), 1997, pp. 259-267

Authors: COFFEY JS CASTLE L

Citation: Js. Coffey et L. Castle, ANALYSIS FOR CARAMEL COLOR (CLASS-III), Food chemistry, 51(4), 1994, pp. 413-416