عناصر مشابهة

• The use of fluorescence spectroscopy as a tool follow classification and degradation of labeled olive oil sold at supermarkets and unlabeled olive oil used in public restaurants versus well classified local and international olive oil samples
  بواسطة: Bani Khalid, Mohammad Omar منشور: (2010)
• Determination of Trace element in Jordanian Honey using the X-ray Fluorescence and Inductively Coupled Plasma Techniques
  بواسطة: Al Zghoul, Anwar Mohammad Essa منشور: (2013)
• Quantification of polyphenols, a-Tocopherol and Some other Components in Olive Oil and Leaves by Means of Optical Absorption and Fluorescence Spectroscopy. A Way to Distinguish Between Olive Oil Produced in jordan from Irrigated and non-Irrigated Area's
  بواسطة: Al Wardat, Amer W. منشور: (2013)
• The use of fluorescence spectroscopy as a tool to characterize edible oils present in Jordan a step to study possible adulteration of Jordan's olive oil
  بواسطة: Abu Sweileim, Ahmad Mahmoud منشور: (2010)
• The use of fluorescence spectroscopy to identify and classify Jordan's olive oil according to origin
  بواسطة: Jamhawi, Abd Alqader M. منشور: (2010)