9d. Infrared Spectroscopy for the Detection of Adulteration in Foods
- John M. Chalmers2,
- Howell G. M. Edwards3 and
- Michael D. Hargreaves4
Published Online: 10 JAN 2012
Copyright © 2012 John Wiley & Sons, Ltd
Infrared and Raman Spectroscopy in Forensic Science
How to Cite
Özen, B. and Tokatli, F. (2012) Infrared Spectroscopy for the Detection of Adulteration in Foods, in Infrared and Raman Spectroscopy in Forensic Science (eds J. M. Chalmers, H. G. M. Edwards and M. D. Hargreaves), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781119962328.ch9d
VS Consulting, Stokesley, UK
Chemical and Forensic Sciences, School of Life Sciences, University of Bradford, Bradford, UK
Thermo Scientific Portable Optical Analyzers, Thermo Fisher Scientific, Wilmington, USA
- Published Online: 10 JAN 2012
- Published Print: 10 FEB 2012
Print ISBN: 9780470749067
Online ISBN: 9781119962328
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