1. Methods of test for meat and meat products. Determination of chloramphenicol content (liquid chromatographic method) Part 17, (15th November 1998) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Meat and meat products. Determination of chloramphenicol content. Reference method. (2nd September 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Tracked Changes. Meat and meat products. Determination of chloramphenicol content. Reference method. (23rd November 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (54 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS ISO 13493. Meat and meat products. Determination of chloramphenicol content. Reference method. (25th November 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗