Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7764
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dc.contributor.authorÖzen, Banu-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2020-05-12T10:56:42Z
dc.date.available2020-05-12T10:56:42Z
dc.date.issued2012en_US
dc.identifier.citationÖzen, 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.ch9den_US
dc.identifier.isbn978-047074906-7
dc.identifier.urihttps://doi.org/10.1002/9781119962328.ch9d
dc.identifier.urihttps://hdl.handle.net/11147/7764
dc.description.abstractIR 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.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofInfrared and Raman Spectroscopy in Forensic Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectFood productsen_US
dc.subjectAnalysis of foodsen_US
dc.titleInfrared spectroscopy for the detection of adulteration in foodsen_US
dc.typeBook Parten_US
dc.institutionauthorÖzen, Banu-
dc.institutionauthorTokatlı, Figen-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.startpage593en_US
dc.identifier.endpage602en_US
dc.identifier.scopus2-s2.0-84887144872en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.identifier.doi10.1002/9781119962328.ch9d-
dc.relation.doi10.1002/9781119962328.ch9den_US
dc.coverage.doi10.1002/9781119962328.ch9den_US
item.fulltextWith Fulltext-
item.openairetypeBook Part-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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