Measurement of adulteration of olive oils by near‐infrared spectroscopy
- 1 March 1995
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 72 (3) , 289-292
- https://doi.org/10.1007/bf02541084
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Application of principal‐component analysis on near‐infrared spectroscopic data of vegetable oils for their classificationJournal of Oil & Fat Industries, 1994
- Discriminant analysis of vegetable oils by near‐infrared reflectance spectroscopyJournal of Oil & Fat Industries, 1994
- Developments in the detection of adulteration of olive oilTrends in Food Science & Technology, 1994
- Near infrared spectral patterns of fatty acid analysis from fats and oilsJournal of Oil & Fat Industries, 1991
- Detection of Foreign Fat Adulteration of Milk Fat by Near Infrared Spectroscopic MethodJournal of Dairy Science, 1990