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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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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:n009w405k
Date January 2000
CreatorsDimitri-Hakim, Aline.
ContributorsIsmail, Ashraf A. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 36577, Proquest: NQ64548

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