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Quantitative analysis of sugars in confectionery products by Fourier transform infrared spectroscopy : development of analytical methodology using a mid-infrared fiber optic probe and investigation of the effects of sugar-water interactions in model systems

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1. https://escholarship.mcgill.ca/concern/theses/n009w405k

Identifer	oai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:n009w405k
Date	January 2000
Creators	Dimitri-Hakim, Aline.
Contributors	Ismail, Ashraf A. (Supervisor)
Publisher	McGill University
Source Sets	McGill University
Language	http://id.loc.gov/vocabulary/iso639-2/eng
Detected Language	English
Type	Thesis
Rights	All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relation	Pid: 36577, Proquest: NQ64548