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Chemical Analysis of Food: Techniques and Applications || Near-Infrared, Mid-Infrared, and Raman Spectroscopy

Chemical Analysis of Food: Techniques and Applications || Near-Infrared, Mid-Infrared, and Raman Spectroscopy

Abbas, Ouissam
  • 作者Abbas, Ouissam
  • 文件大小591.08KB
  • 发表时间2012
  • DOI10.1016/B978-0-12-384862-8.00003-0
  • 页码59-89
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