Characterization and Authentication of Olive and Other Vegetable Oils: New Analytical Methods (Springer Theses) Free Download Pdf

Characterization Authentication thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Read More →

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