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عناصر مشابهة

• The use of fluorescence spectroscopy as a tool follow classification and degradation of labeled olive oil sold at supermarkets and unlabeled olive oil used in public restaurants versus well classified local and international olive oil samples
  بواسطة: Bani Khalid, Mohammad Omar منشور: (2010)
• FEASIBILITY OF THE VISIBLE AND NEAR INFRARED SPECTROSCOPY FOR THE CONTROL OF QUALITY AND ORIGIN OF SAUDI HONEY
  بواسطة: Al Waalan, Nourah Mohammed منشور: (2011)
• Optimizing Good Apiculture Practices for Premium Honey Production: An Overview
  بواسطة: Al Kilan, Mohamad منشور: (2024)
• USE OF BEE HONEY AS A CARBON SOURCE IN BANANA (MUSA SPP.) TISSUE CULTURE PROPAGATION MEDIUM
  بواسطة: Ali, Seif Al Nasr Al Nour Abd Allah منشور: (2012)
• Quantification of polyphenols, a-Tocopherol and Some other Components in Olive Oil and Leaves by Means of Optical Absorption and Fluorescence Spectroscopy. A Way to Distinguish Between Olive Oil Produced in jordan from Irrigated and non-Irrigated Area's
  بواسطة: Al Wardat, Amer W. منشور: (2013)