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Title: Infrared spectroscopy for the detection of adulteration in foods
Authors: Özen, Banu
Tokatlı, Figen
Özen, Banu
Tokatlı, Figen
Izmir Institute of Technology. Food Engineering
Keywords: Infrared spectroscopy
Food products
Analysis of foods
Issue Date: 2012
Publisher: John Wiley and Sons Inc.
Source: Özen, B., and Tokatlı, F. (2012). Infrared spectroscopy for the detection of adulteration in foods. In J. M. Chalmers, H. G. M. Edwards, and M. D. Hargreaves (Eds), Infrared and Raman Spectroscopy in Forensic Science (593-602). West Sussex, United Kingdom: Wiley. doi:10.1002/9781119962328.ch9d
Abstract: IR spectroscopy in combination with chemometric techniques is an effective tool for the detection of adulteration of high economic value food products such as wine, dietary supplements and olive oil. It provides practical and quick alternative to other commonly used analytical methods.
ISBN: 978-047074906-7
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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