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Novel approaches to automated quality control analyses of edible oils by Fourier transform infrared spectroscopy : determination of free fatty acid and moisture content

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:028711301
Date January 2005
CreatorsAl-Alawi, Ahmed Ali
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
Rights© Ahmed Ali Al-Alawi, 2005, All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 100311, Proquest: AAINR25088

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