Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods

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Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods

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Opis bibliograficzny
Główni autorzy:	El-Abassy, Rasha M., Donfack, Patrice, Materny, Arnulf
Format:	Elektroniczne Rozdział
Język:	angielski
Wydane:	IntechOpen 2011
Hasła przedmiotowe:	Physical Sciences, Engineering and Technology
Dostęp online:	https://www.intechopen.com/chapters/13460
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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