Edible oils and fats authentication by Fourier transform Raman spectrometry. Analytical methods for the authentification of agro-food products. Gembloux (Belgium). 20 Oct 1999.

Edible oils and fats authentication by Fourier transform Raman spectrometry. Analytical methods for the authentification of agro-food products. Gembloux (Belgium). 20 Oct 1999.

The European project FAIR-CT96-5053 concerned the application of the Fourier transform Raman and infrared spectroscopy in food chemistry and quality control. Our research mainly concerned the study of the potential of Raman spectroscopy and the comparison with the results achieved in infrared spectr...

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Bibliographic Details
Main Authors: Baeten, V., Aparicio R.
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2000-01-01
Series:Biotechnologie, Agronomie, Société et Environnement
Subjects:
olive-oil
fats
spectrometry
quality-controls
adulteration
qualitative-analysis
infrared-radiation
research-projects
analytical-methods
consumer-protection
illegal-practices
oils
organization-of-research
plant-oils
processed-plant-products
processed-products
radiation
research
Online Access:http://www.pressesagro.be/base/text/v4n4/196.pdf

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