The use of fluorescence spectroscopy to identify and classify Jordan's olive oil according to origin
| المؤلف الرئيسي: | Jamhawi, Abd Alqader M. (auth) |
|---|---|
| مؤلفين آخرين: | Yousef, Yasser A. (co-advisor), Al Janaideh, Khader A. Al Hassan (advisor) |
| التاريخ الميلادي: |
2010
|
| موقع: | اربد |
| الصفحات: | 1 - 143 |
| رقم MD: | 737424 |
| نوع المحتوى: | رسائل جامعية |
| اللغة: | الإنجليزية |
| الدرجة العلمية: | رسالة ماجستير |
| الجامعة: | جامعة اليرموك |
| الكلية: | كلية العلوم |
| الدولة: | الاردن |
| قواعد المعلومات: | Dissertations |
| مواضيع: | |
| رابط المحتوى: |
عدد مرات التحميل
29
| LEADER | 01329nam a22003137a 4500 | ||
|---|---|---|---|
| 001 | 0296940 | ||
| 041 | |a eng | ||
| 100 | |9 387175 |a Jamhawi, Abd Alqader M. |e auth | ||
| 245 | |a The use of fluorescence spectroscopy to identify and classify Jordan's olive oil according to origin | ||
| 260 | |a اربد |c 2010 | ||
| 300 | |a 1 - 143 | ||
| 336 | |a رسائل جامعية | ||
| 500 | |a ملخص باللغة العربية | ||
| 502 | |b رسالة ماجستير |c جامعة اليرموك |f كلية العلوم |g الاردن |o 1291 | ||
| 653 | |a زيت الزيتون الاردني |a الخصائص الضوئية | ||
| 700 | |9 400227 |a Yousef, Yasser A. |e co-advisor | ||
| 700 | |9 374430 |a Al Janaideh, Khader A. Al Hassan |e advisor | ||
| 856 | |u 9802-003-004-1291-T.pdf |y صفحة العنوان | ||
| 856 | |u 9802-003-004-1291-A.pdf |y المستخلص | ||
| 856 | |u 9802-003-004-1291-C.pdf |y قائمة المحتويات | ||
| 856 | |u 9802-003-004-1291-F.pdf |y 24 صفحة الأولى | ||
| 856 | |u 9802-003-004-1291-1.pdf |y 1 الفصل | ||
| 856 | |u 9802-003-004-1291-2.pdf |y 2 الفصل | ||
| 856 | |u 9802-003-004-1291-3.pdf |y 3 الفصل | ||
| 856 | |u 9802-003-004-1291-4.pdf |y 4 الفصل | ||
| 856 | |u 9802-003-004-1291-R.pdf |y المصادر والمراجع | ||
| 930 | |d y | ||
| 995 | |a Dissertations | ||
| 999 | |c 737424 |d 737424 | ||
عناصر مشابهة
-
The use of fluorescence spectroscopy as a tool to characterize edible oils present in Jordan a step to study possible adulteration of Jordan's olive oil
بواسطة: Abu Sweileim, Ahmad Mahmoud منشور: (2010) -
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) -
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) -
Correlation between sensory and chemical properties with fluorescence characteristics of olive oil in Jordan
بواسطة: Al Momani, Ayman S. منشور: (2012) -
Fluorescence properties of some of the minor components present on Jordan's olive oil : a way to follow Jordan's olive assessements and deterioration
بواسطة: Al Dalabeeh, Ahmad S. منشور: (2011)
