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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 72, Number 10, October 2018
Food Analysis: Meat and Meat Products

Editorial

Open Access Editorial: Past and Current Issues in the Meat Chain
pp. 687-687(1)
Authors: Kölbener, Pius; Bieri, Stefan

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Articles

Open Access Dioxins and PCBs in Meat – Still a Matter of Concern?
pp. 690-696(7)
Author: Zennegg, Markus

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Open Access Meat Vulnerabilities to Economic Food Adulteration Require New Analytical Solutions
pp. 697-703(7)
Authors: Cavin, Christophe; Cottenet, Geoffrey; Cooper, Kevin M.; Zbinden, Pascal

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Open Access Occurrence of Veterinary Drug Residues in Poultry and Products Thereof. A Review
pp. 707-712(6)
Authors: Bobkov, Maxim; Zbinden, Pascal

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Open Access Veterinary Drug Residue in Food of Animal Origin in Switzerland: A Health Concern?
pp. 713-717(5)
Authors: Ortelli, Didier; Spörri, Aline Staub; Edder, Patrick

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Columns: Swiss Science Concentrates

Open Access Swiss Science Concentrates
pp. 725-725(1)
Authors: Schreier, Verena; Johnson, Aaron; Karimi, Ashkan; Luedtke, Nathan W.

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Columns: Highlights of Analytical Sciences in Switzerland

Open Access Radionuclides in Human Hair of Swiss People
pp. 726-726(1)
Authors: Kramer, Franziska; Kammerer, Franziska; Wagmann, Michael; Zehringer, Markus

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Columns: Polymer and Colloid Highlights

Open Access Liquid Phase Studies of Nanomaterials
pp. 727-727(1)
Authors: Ahmad, Nabeel; Keller, Debora; Rossell, Marta D.; Erni, Rolf

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Columns: FH-HES Universities of Applied Sciences

Open Access Bioactive Compounds of Juice and Peels of Yuzu Fruits Cultivated in Switzerland
pp. 728-732(5)
Authors: Sprunger, Aurélie; Marmillod, Isabelle; Kosińska-Cagnazzo, Agnieszka; Andlauer, Wilfried

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Columns: Swiss Society for Food Chemistry Young Scientist Awards 2019

Open Access Viscosity of Cereal β-Glucan in the Gastrointestinal Tract
pp. 733-735(3)
Authors: Leuzinger, Silvia; Steingötter, Andreas; Nyström, Laura

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Miscellaneous

Open Access A Bronze Medal for Switzerland
pp. 736-740(5)
Author: Cosandey, Maurice R.

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CHIMIA Report/Company News

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