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Quality evaluation of frying oil and chicken nuggets using visiblenear-infrared hyper-spectral analysis

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:bk128b45p
Date January 2005
CreatorsKazemi Sangdehi, Samira
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: AAIMR22735, Pid: 84043

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