Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265732
Title: The characterization of olive oils by various chromatographic and spectroscopic techniques.
Author: Quinn, Marguerite Claire.
Awarding Body: University of Glamorgan
Current Institution: University of South Wales
Date of Award: 1997
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.265732  DOI: Not available
Keywords: Authentication; Extraction technology Food
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