Evaluation of the quality of local butters : A new approach based on Raman spectroscopy and supported by the classical pycnometer method

In this study, the quality of the local Romanian butters was investigated using the classical pycnometer and optic microscopy methods, combined with Raman spectroscopy. We used a pool of 10 samples with different characteristics, and analyzed them by the three aforementioned methods. Pycnometric mea...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 01. März, Seite 113-122
1. Verfasser:	Iordache, Stefan-Marian (VerfasserIn)
Weitere Verfasser:	Gatin, Eduard, Iordache, Ana-Maria, Luculescu, Catalin
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Raman spectroscopy butter adulteration food quality food safety pycnometer technique Dietary Fats Butter 8029-34-3 Margarine 8029-82-1