Creating a generic methodology for the determination of food dyes in food products; Химия и химическая технология в XXI веке; Т. 2

Creating a generic methodology for the determination of food dyes in food products; Химия и химическая технология в XXI веке; Т. 2

Bibliografiske detaljer
Parent link:	Химия и химическая технология в XXI веке: материалы XIV Всероссийской научно-практической конференции имени профессора Л.П. Кулёва студентов и молодых ученых с международным участием, Томск, 13-16 мая 2013 г/ Национальный исследовательский Томский политехнический университет (ТПУ).— , 2013 Т. 2.— 2013.— [С. 249-250]
Hovedforfatter:	Levchenko O. N.
Institution som forfatter:	Национальный исследовательский Томский политехнический университет (ТПУ) Институт природных ресурсов (ИПР) Кафедра физической и аналитической химии (ФАХ)
Andre forfattere:	Domukhovskaya E. A. (научный консультант), Shirokovskaya Y. S., Bakibaev A. A. Abdigali Abdimanapovich
Summary:	Заглавие с титульного экрана
Sprog:	engelsk
Udgivet:	2013
Serier:	Химия и химическая технология на иностранном языке Chemistry and Chemical Engineering, in English
Fag:	труды учёных ТПУ электронный ресурс
Online adgang:	http://www.lib.tpu.ru/fulltext/c/2013/C27/V2/128.pdf
Format:	Electronisk Book Chapter
KOHA link:	https://koha.lib.tpu.ru/cgi-bin/koha/opac-detail.pl?biblionumber=242773

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