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Comparison of array based technologies and mass spectremetry for the analysis of thermally generated food components

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  1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527918
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Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:527918
Date January 2010
CreatorsSrey, Chou
PublisherQueen's University Belfast
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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