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Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods

Written By

Rasha M. El-Abassy, Patrice Donfack and Arnulf Materny

Submitted: 27 April 2010 Published: 14 February 2011

DOI: 10.5772/13327

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Written By

Rasha M. El-Abassy, Patrice Donfack and Arnulf Materny

Submitted: 27 April 2010 Published: 14 February 2011