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International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

Publisher: Swiss Chemical Society

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Volume 46, Number 10, October 1992

Editorial

Open Access Lebensmittelchemie: Chemie im Dienste der Lebensmittelqualität
pp. 397-398(2)
Authors: Amadò, Renato; Escher, Felix

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Forschung

Open Access Synthesis of Cyclic α-Diones, a Class of Natural Flavor Compounds
pp. 399-402(4)
Authors: Wild, Hannes; Huber, Ulrich; Fráter, Georg

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Open Access 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (Furaneol ®) from Methyl α-D-Glucopyranoside
pp. 403-405(3)
Authors: Mazenod, François; Delay, François; Näf, Ferdinand

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Open Access Lebensmittelkontamination durch Mykotoxine: eine Übersicht
pp. 416-420(5)
Author: Cerny, Milan S.

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Open Access Food Control by Government Laboratories: Innovation, Flexibility, and No Restrictions by Reglementation
pp. 420-424(5)
Authors: Grob, Konrad; Neukom, Hans-Peter; Etter, Rolf; Romann, Ernst

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Organisationen

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Chimia-Report

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