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)
• 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)
• 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)
• Correlation between sensory and chemical properties with fluorescence characteristics of olive oil in Jordan
  بواسطة: Al Momani, Ayman S. منشور: (2012)
• The Use of Fluorescence Spectroscopy as a Tool to Classify and to Follow Quality and Purity of Jordanian Honey
  بواسطة: Al Omari, Yousef I. منشور: (2013)