Cite
HARVARD Citation
Jiang, X. et al. (2016). Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band. Food chemistry. pp. 585-589. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Jiang, X. et al. (2016). Determination of the acid values of edible oils via FTIR spectroscopy based on the OH stretching band. Food chemistry. pp. 585-589. [Online].