2010•Unpublished venueRequires access

Applications of vibrational spectroscopy in food science: Volume II: Analysis of food, drink and related materials.

Eunice C.Y. Li‐Chan, Peter R. Griffiths, J. M. Chalmers

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Key concepts: Food science, Volume (thermodynamics), Spectroscopy, Chemistry, Materials science, Analytical Chemistry (journal), Environmental chemistry, Physics

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Applications of vibrational spectroscopy in food science: Volume II: Analysis of food, drink and related materials. — Research Paper | ScholarLens