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Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance

✍ Scribed by M. Safar; D. Bertrand; P. Robert; M. F. Devaux; C. Genot

Book ID
112775585
Publisher
Springer-Verlag
Year
1994
Tongue
English
Weight
627 KB
Volume
71
Category
Article
ISSN
0003-021X

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