Spectrophotometric analysis of iron content in foods and the effects of cooking methods /

Spectrophotometric analysis of iron content in foods and the effects of cooking methods /

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Chan, Chee Yooi
التنسيق:	أطروحة كتاب
اللغة:	English
منشور في:	2007.
الموضوعات:	Food > Encyclopedias > Iron content. Spectrophotometry.
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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