Identification the falsification of butter by fluorescent method

dc.contributor.author	Ganechko, Marina
dc.contributor.author	Petrusha, Oksana
dc.date.accessioned	2019-08-28T07:34:02Z
dc.date.available	2019-08-28T07:34:02Z
dc.date.issued	2016-05
dc.description.abstract	In this paper, a method is given for determining the falsification of butter by vegetable fats, which involves the use of digital technology and in luminescent illumination of a sample identifying points with a certain value of the color coordinates.	uk_UA
dc.identifier.citation	Ganechko, M. Identification the falsification of butter by fluorescent method / Marina Ganechko, Oksana Petrusha // 8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016) : book of abstracts, 23–26 May 2016. – Kyiv : NUFT, 2016. – P. 123.	uk_UA
dc.identifier.issn	978-966-612-181-6
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/30019
dc.language.iso	en	uk_UA
dc.subject	люмінесценція	uk_UA
dc.subject	колориметрія	uk_UA
dc.subject	вершкове масло	uk_UA
dc.subject	рослинні жири	uk_UA
dc.subject	кафедра експертизи харчових продуктів	uk_UA
dc.subject	colorimetry	uk_UA
dc.subject	butter	uk_UA
dc.subject	luminescence	uk_UA
dc.subject	vegetable fats	uk_UA
dc.title	Identification the falsification of butter by fluorescent method	uk_UA
dc.type	Thesis	uk_UA

Файли

Зараз показуємо 1 - 1 з 1

Зараз показуємо 1 - 1 з 1