Proceedings Paper
FTIR In Fat Processing And Fermentation Technology| Format | Member Price | Non-Member Price |
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| $17.00 | $21.00 |
Paper Abstract
The potential of Fourier Transform Infrared (FTIR) spectroscopy and attenuated total reflectance (ATR) techniques in fermentation technology and fat processing are discussed.
Paper Details
Date Published: 1 December 1989
PDF: 3 pages
Proc. SPIE 1145, 7th Intl Conf on Fourier Transform Spectroscopy, (1 December 1989); doi: 10.1117/12.969384
Published in SPIE Proceedings Vol. 1145:
7th Intl Conf on Fourier Transform Spectroscopy
David G. Cameron, Editor(s)
PDF: 3 pages
Proc. SPIE 1145, 7th Intl Conf on Fourier Transform Spectroscopy, (1 December 1989); doi: 10.1117/12.969384
Show Author Affiliations
H. Sadeghi-Jorabchi, Institute of Food Research (United Kingdom)
M. K. Hammouri, Institute of Food Research (United Kingdom)
M. K. Hammouri, Institute of Food Research (United Kingdom)
R. H. Wilson, Institute of Food Research (United Kingdom)
P. S. Belton, Institute of Food Research (United Kingdom)
P. S. Belton, Institute of Food Research (United Kingdom)
Published in SPIE Proceedings Vol. 1145:
7th Intl Conf on Fourier Transform Spectroscopy
David G. Cameron, Editor(s)
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