Energy Value of Foods—Basis and Derivation,” by A. L. Merrill and B. K. Watt, United States Department of Agriculture (USDA) Handbook No. 74
Polymer Identification Using Mid Infrared Spectroscopy
Infrared Spectra of High Polymers. III. Polytetrafluoroethylene and Polychlorotrifluoroethylene
BACTIUM 464
