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The Potential of Raman Spectroscopy for the Classification of Fish Fillets
(Springer, New York, 2016)
Since fishery products represent an important and globally growing food resource, there is also an increased incidence rate of intentional mislabelling of fish products and restaurant frauds globally. In the present study, ...
Raman Spectroscopy as a Rapid Tool for Quantitative Analysis of Butter Adulterated with Margarine
(Springer, New York, 2016)
Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled ...