Determination of Qualitative Changes in Edible Oils during the Oxidation Process Using the FTIR Method
cris.virtual.author-orcid | 0000-0001-8398-7143 | |
cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
cris.virtualsource.author-orcid | 09fe1169-f98e-494b-8c1b-b7dfa3e4d510 | |
cris.virtualsource.author-orcid | 3de84092-57c9-4fb3-93be-feddc2b8e9cb | |
dc.abstract.language | en | |
dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
dc.affiliation.institute | Katedra Fizyki i Biofizyki | |
dc.conference | 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering | |
dc.conference.coverage | international | |
dc.conference.datefinish | 2024-05-31 | |
dc.conference.datestart | 2024-05-29 | |
dc.conference.series | International Electronic Conference on Processes | |
dc.conference.seriesshortcut | ECP | |
dc.conference.shortcut | ECP 2024 | |
dc.conference.weblink | https://sciforum.net/event/ECP2024 | |
dc.contributor.author | Neunert, Grażyna | |
dc.contributor.author | Kamińska, Wiktoria | |
dc.date.access | 2024-05-28 | |
dc.date.accessioned | 2025-08-01T12:55:04Z | |
dc.date.available | 2025-08-01T12:55:04Z | |
dc.date.copyright | 2024-05-28 | |
dc.date.issued | 2024 | |
dc.description.accesstime | at_publication | |
dc.description.finance | publication_nocost | |
dc.description.financecost | 0,00 | |
dc.description.number | 1 | |
dc.description.version | final_published | |
dc.description.volume | 105 | |
dc.identifier.doi | 10.3390/proceedings2024105040 | |
dc.identifier.issn | 2504-3900 | |
dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/4055 | |
dc.language | en | |
dc.pbn.affiliation | food and nutrition technology | |
dc.relation.ispartof | Proceedings | |
dc.relation.pages | art. 40 | |
dc.rights | CC-BY | |
dc.sciencecloud | nosend | |
dc.subject.en | FTIR spectroscopy | |
dc.subject.en | edible oils | |
dc.subject.en | oxidation process | |
dc.subject.en | peroxide value (PV) | |
dc.subtype | Summary | |
dc.title | Determination of Qualitative Changes in Edible Oils during the Oxidation Process Using the FTIR Method | |
dc.title.volume | Proceedings of The 3rd International Electronic Conference on Processes—Green and Sustainable Process Engineering and Process Systems Engineering | |
dc.type | JournalArticleConference | |
dspace.entity.type | Publication |