Open access peer-reviewed chapter

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

By Ivonne Delgadillo, António Barros and Alexandra Nunes

Submitted: March 22nd 2011Reviewed: September 20th 2011Published: February 1st 2012

DOI: 10.5772/30679

Downloaded: 5374

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Ivonne Delgadillo, António Barros and Alexandra Nunes (February 1st 2012). Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy, Olive Oil Boskou Dimitrios, IntechOpen, DOI: 10.5772/30679. Available from:

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