Open access peer-reviewed chapter

Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods

By Rasha M. El-Abassy, Patrice Donfack and Arnulf Materny

Submitted: April 27th 2010Published: February 14th 2011

DOI: 10.5772/13327

Downloaded: 4423

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Rasha M. El-Abassy, Patrice Donfack and Arnulf Materny (February 14th 2011). Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods, Advances in Induction and Microwave Heating of Mineral and Organic Materials, Stanisław Grundas, IntechOpen, DOI: 10.5772/13327. Available from:

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