Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy
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| Main Authors: | , , |
|---|---|
| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2012
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| Subjects: | |
| Online Access: | https://www.intechopen.com/chapters/27030 |
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| _version_ | 1839471176876818432 |
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| author | Delgadillo, Ivonne Barros, António Nunes, Alexandra |
| author_facet | Delgadillo, Ivonne Barros, António Nunes, Alexandra |
| author_sort | Delgadillo, Ivonne |
| collection | InTech Open (e-Books) |
| description | None |
| doi_str_mv | 10.5772/30679 |
| format | Electronic Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>InTech-27030</identifier><datestamp>2012-02-01</datestamp>
<dc:title>Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy</dc:title>
<dc:creator>Ivonne Delgadillo</dc:creator>
<dc:creator>António Barros</dc:creator>
<dc:creator>Alexandra Nunes</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description>None</dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2012-02-01</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/27030</dc:identifier>
<dc:identifier>doi:10.5772/30679</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-953-307-921-9</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/869 ; Olive Oil - Constituents, Quality, Health Properties and Bioconversions</dc:source>
</oai_dc:dc> |
| id | InTech-27030 |
| institution | PNG Unitech |
| isbn | 978-953-307-921-9 |
| language | English |
| publishDate | 2012 |
| publisher | IntechOpen |
| record_format | intech |
| spelling | InTech-270302012-02-01 Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy Ivonne Delgadillo António Barros Alexandra Nunes Life Sciences None IntechOpen 2012-02-01 Chapter, Part Of Book https://www.intechopen.com/chapters/27030 doi:10.5772/30679 en ISBN:978-953-307-921-9 https://creativecommons.org/licenses/by/3.0/ https://www.intechopen.com/books/869 ; Olive Oil - Constituents, Quality, Health Properties and Bioconversions |
| spellingShingle | Life Sciences Delgadillo, Ivonne Barros, António Nunes, Alexandra Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy |
| title | Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy |
| title_full | Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy |
| title_fullStr | Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy |
| title_full_unstemmed | Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy |
| title_short | Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy |
| title_sort | quality evaluation of olives olive pomace and olive oil by infrared spectroscopy |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/27030 |
| work_keys_str_mv | AT delgadilloivonne qualityevaluationofolivesolivepomaceandoliveoilbyinfraredspectroscopy AT barrosantonio qualityevaluationofolivesolivepomaceandoliveoilbyinfraredspectroscopy AT nunesalexandra qualityevaluationofolivesolivepomaceandoliveoilbyinfraredspectroscopy |