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dc.contributor.authorCalvey, Elizabeth Madiganen_US
dc.date.accessioned2015-07-10T20:00:16Z
dc.date.available2015-07-10T20:00:16Z
dc.date.issued1989en_US
dc.identifier.urihttp://hdl.handle.net/10919/54501
dc.format.extentxi, 151 leavesen_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Polytechnic Institute and State Universityen_US
dc.rightsThis Item is protected by copyright and/or related rights. Some uses of this Item may be deemed fair and permitted by law even without permission from the rights holder(s), or the rights holder(s) may have licensed the work for use under certain conditions. For other uses you need to obtain permission from the rights holder(s).en_US
dc.subject.lccLD5655.V856 1989.C348en_US
dc.subject.lcshSupercritical fluid chromatographyen_US
dc.subject.lcshSupercritical fluid extractionen_US
dc.subject.lcshFood -- Analysisen_US
dc.titleApplications of supercritical fluid technologies to the analysis of food componentsen_US
dc.typeDissertationen_US
dc.contributor.departmentChemistryen_US
dc.description.degreePh. D.en_US
dc.identifier.oclc21708521en_US
thesis.degree.namePh. D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
dc.type.dcmitypeTexten_US


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