The Spectral Transmissive Properties of Dyes
by Kasson Stanford Gibson, Harry John McNicholas, Edward P. T. Tyndall, Mabel Katherine Frehafer, Walter Eldridge Mathewson
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The Spectral Transmissive Properties of Dyes
Seven permitted food dyes, in the visible, ultra-violet, and near infra-red
by Kasson Stanford Gibson, Harry John McNicholas, Edward P. T. Tyndall, Mabel Katherine Frehafer, Walter Eldridge Mathewson
Description
No description available
Book Details
- Publisher:
- U.S. Department of Commerce, Bureau of Standards
- Published:
- 1921
- Pages:
- 64
- Language:
- EN
- ISBN:
- Unknown