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Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oil

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:k930bz931
Date January 2000
CreatorsSedman, Jacqueline.
Contributorsvan de Voort, F. R. (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.
RelationProquest: NQ69927, Pid: 36833

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