Dimitri-Hakim, Aline.
概要
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書目資訊
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.
by:
Dimitri-Hakim, Aline.; McGill University (Canada).
(書目-電子資源)