Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy
- 31 December 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 53 (1) , 95-98
- https://doi.org/10.1016/0308-8146(95)95793-6
Abstract
No abstract availableKeywords
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- Olive Oil: A ReviewPublished by Elsevier ,1988
- Detection of adulteration of olive oil with seed oils by a combination of column and gas liquid chromatographyJournal of Oil & Fat Industries, 1981