Quantitative analysis of sugars in c...
Dimitri-Hakim, Aline.

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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.
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: 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./
    作者: Dimitri-Hakim, Aline.
    面頁冊數: 275 p.
    附註: Source: Dissertation Abstracts International, Volume: 62-12, Section: B, page: 5449.
    Contained By: Dissertation Abstracts International62-12B.
    標題: Agriculture, Food Science and Technology. -
    電子資源: http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NQ64548
    ISBN: 0612645487
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