Hales, Ryder. Quantifying the Emission of Volatile Organic Compounds From Commercial Cooking Using Gas Chromatography and Time of Flight Mass Spectrometry.
APA
Hales, R.Quantifying the Emission of Volatile Organic Compounds from Commercial Cooking using Gas Chromatography and Time of Flight Mass Spectrometry.
Chicago
Hales, Ryder.Quantifying the Emission of Volatile Organic Compounds From Commercial Cooking Using Gas Chromatography and Time of Flight Mass Spectrometry.