Fats and oils authentication by FT-Raman : L'outil analytique : situation, problèmes et perspectives
- Other title
- Main feature : Analysis, situation, problems and propects (en)
- Author
- APARICIO, R1 ; BAETEN, V1
[1] Instituto de la Grasa, Avenida. P. Garcia Tejero, 4, 41012 Sevilla, Spain - Source
OCL. Oléagineux, corps gras, lipides. 1998, Vol 5, Num 4, pp 293-295 ; ref : 16 ref
- Publisher
- Libbey-Eurotext, Montrouge
- Publication country
- France
- Document type
- Article
- Language
- English
- Keyword (fr)
- Adultération Authentification Chimiométrie Contrôle qualité Huile alimentaire Huile olive Huile vierge Huile végétale Méthode analyse Spectrométrie Raman Transformation Fourier
- Keyword (en)
- Adulteration Authentication Chemometrics Quality control Edible oil Olive oil Virgin oil Vegetal oil Analysis method Raman spectrometry Fourier transformation
- Keyword (es)
- Adulteración Autenticación Quimiometría Control calidad Aceite alimentario Aceite oliva Aceite virgen Aceite vegetal Método análisis Espectrometría Raman Transformación Fourier
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2422648
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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