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Article cité :

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Determination of the Acidity of Waste Cooking Oils by Near Infrared Spectroscopy

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Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics

Editha Giese, Ole Winkelmann, Sascha Rohn and Jan Fritsche
Food Research International 106 116 (2018)
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Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Lu Wang, Da-Wen Sun, Hongbin Pu and Jun-Hu Cheng
Critical Reviews in Food Science and Nutrition 57 (7) 1524 (2017)
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Review: Near Infrared Spectroscopy for Analysing Olive Oils

Monica Casale and Remo Simonetti
Journal of Near Infrared Spectroscopy 22 (2) 59 (2014)
https://doi.org/10.1255/jnirs.1106

Usage du proche infrarouge pour la détermination de la qualité des graines oléagineuses

André Merrien, Mohammed Krouti and José Diaz
Oléagineux, Corps gras, Lipides 17 (2) 71 (2010)
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Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra

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