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The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products

✍ Scribed by Peter S. Belton; Alfred M. Saffa; Reginald H. Wilson; Arthur D. Ince

Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
401 KB
Volume
28
Category
Article
ISSN
0308-8146

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