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APA Citation
Ahmad, N., Saleem, M., Ali, H., Bilal, M., Khan, S., Ullah, R., Ahmed, M., & Mahmood, S. (n.d.). defining the temperature range for cooking with extra virgin olive oil using Raman spectroscopy. Laser physics letters, 14, . http://access.bl.uk/ark:/81055/vdc_100087633758.0x000035