Comparative study of thermal stability of olive oil and sesame oil using ftir spectroscopy and uv-vis spectroscopy

dc.contributor.author	Ifthikar, SIM
dc.contributor.author	De Silva, RWUD
dc.contributor.author	Shanthini, R
dc.contributor.editor	Subasinghe, T
dc.date.accessioned	2024-07-22T08:03:36Z
dc.date.available	2024-07-22T08:03:36Z
dc.date.issued	2024-06-27
dc.identifier.uri	http://dl.lib.uom.lk/handle/123/22592
dc.language.iso	en	en_US
dc.publisher	Department of Chemical and Process Engineering, University of Moratuwa	en_US
dc.subject	FTIR spectroscopy	en_US
dc.subject	UV-Vis spectroscopy	en_US
dc.subject	Olive oil	en_US
dc.subject	Sesame oil	en_US
dc.subject	Thermal stability	en_US
dc.title	Comparative study of thermal stability of olive oil and sesame oil using ftir spectroscopy and uv-vis spectroscopy	en_US
dc.type	Conference-Full-text	en_US
dc.identifier.faculty	Engineering	en_US
dc.identifier.department	Department of Chemical and Process Engineering	en_US
dc.identifier.year	2024	en_US
dc.identifier.conference	Ist International Research Conference of Department of Chemical and Process Engineering	en_US
dc.identifier.place	CEWAS, Rathmalana, Sri Lanka	en_US
dc.identifier.pgnos	pp. 103- 113	en_US
dc.identifier.proceeding	Proceedings of the Ist International Research Conference of Department of Chemical and Process Engineering, University of Moratuwa	en_US