Please use this identifier to cite or link to this item:
https://hdl.handle.net/11147/7764| Title: | Infrared Spectroscopy for the Detection of Adulteration in Foods | Authors: | Özen, Banu Tokatlı, Figen |
Keywords: | Infrared spectroscopy Food products Analysis of foods |
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. | URI: | https://doi.org/10.1002/9781119962328.ch9d https://hdl.handle.net/11147/7764 |
ISBN: | 978-047074906-7 |
| Appears in Collections: | Food Engineering / Gıda Mühendisliği Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Infrared_and_Raman.pdf | Kitap Bölümü (Book Part) | 2.44 MB | Adobe PDF |  View/Open |
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