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THE USE OF FLUORESCENCE SPECTROSCOPY TO ASSESS THE DEGREE OF OVERHEATING OF HONEY
THE USE OF FLUORESCENCE SPECTROSCOPY TO ASSESS THE DEGREE OF OVERHEATING OF HONEY
2018
Natalia Żak
Aleksandra Wilczyńska
Piotr Przybyłowski
Keywords:
Analytical chemistry
Overheating (economics)
Fluorescence spectroscopy
Materials science
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