Pages 533–537 from the book:

Near Infrared Spectroscopy: Proceedings of the 14th International Conference

ISBN: 978-1-906715-03-8

NIR spectroscopy for examining environmental parameters affecting olive oil quality and for quantifying adulterations of extra virgin olive oil with low grade edible oils

N. Heigl, C.H. Petter, G.K. Bonn and C.W. Huck

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