Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands von Capuano, Edoardo, van der Veer, Grishja, Verheijen, Peter J.J., Heenan, Samuel P., van de Laak, Leo F.J., Koopmans, Henk B.M., van Ruth, Saskia M.

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Gas chromatographic determination of propionic acid and sorbic acid contents of rye bread: interlaboratory study von Beljaars, P.R. (Food Inspection Service, Maastricht, The Netherlands.), Dijk, R. van, Verheijen, P.J.J, Anderegg, M.J.P.T

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