Browsing by Author "Chouchoumi, Aikaterini"
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Experimental study on the detection of chlorophyll and other indicators of quality of different types of olive oil and seed oil for fast control of quality degradation. Application of Fluorescence as an alternative method of quality control of the olive oil.
T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
Authors: Archontaki, Eirini; Chouchoumi, Aikaterini
Thesis advisor: Zafeiropoulos, Vasileios
Publication Date: 25-07-2008
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