Please use this identifier to cite or link to this item: http://repositorio.inesctec.pt/handle/123456789/3789
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dc.contributor.authorVasconcelos,Men
dc.contributor.authorCoelho,Len
dc.contributor.authorBarros,Aen
dc.contributor.authorJosé Almeidaen
dc.date.accessioned2017-11-23T11:32:17Z-
dc.date.available2017-11-23T11:32:17Z-
dc.date.issued2015en
dc.identifier.urihttp://repositorio.inesctec.pt/handle/123456789/3789-
dc.identifier.urihttp://dx.doi.org/10.1080/23311932.2015.1018695en
dc.description.abstracten
dc.languageengen
dc.relation5799en
dc.rightsinfo:eu-repo/semantics/openAccessen
dc.titleStudy of adulteration of extra virgin olive oil with peanut oil using FTIR spectroscopy and chemometricsen
dc.typearticleen
dc.typePublicationen
Appears in Collections:CAP - Articles in International Journals

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