Image from Google Jackets

Normal view MARC view ISBD view

Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy /

By:

Zahir, E

Contributor(s):

Saeed, R., Hameed, M. A., & Yousuf, A

Material type: Text

Text

TextPublication details: Arabian Journal of Chemistry, 2017.DDC classification:

E-Book (FST)

Item type:

E-Book

Tags from this library: No tags from this library for this title.

Average rating: 0.0 (0 votes)

Holdings ( 0 )
Comments ( 0 )

No physical items for this record

There are no comments on this title.

to post a comment.

Print
Cite
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com)

Share

College of Natural Resources, Royal University of Bhutan | ©
Office: +975 02 376247 (Ext. 2004), E-mail: library.cnr@rub.edu.bt