The Instrumental Spectrometric and Spectroscopy Analysis of Natural Food Flavourings: Volume I - A Primer - Softcover

Inhaltsangabe

This is the first volume of three which examines the concepts of the atom, atomic structure and the application of infra red spectroscopy, nuclear magnetic resonance spectroscopy and mass spectrometry to the analyis of organic molecules which are responsible for the flavourings of many foods.

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