USE OF DISPERSIVE RAMAN SPECTROSCOPY IN THE DETERMINATION OF UNSATURATED FAT IN COMMERCIAL EDIBLE OIL- AND FAT-CONTAINING INDUSTRIALIZED FOODS

Author: Silveira Fabricio Luiz   Silveira Landulfo   Villaverde Antonio Balbin   Pacheco Marcos Tadeu   Pasqualucci Carlos Augusto  

Publisher: Taylor & Francis Ltd

ISSN: 1073-9149

Source: Instrumentation Science & Technology, Vol.38, Iss.1, 2010-01, pp. : 107-123

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