Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance
- 1 April 1994
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 71 (4), 371-377
- https://doi.org/10.1007/bf02540516
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- A Rapid FTIR quality control method for fat and moisture determination in butterFood Research International, 1992
- Near infrared spectral patterns of fatty acid analysis from fats and oilsJournal of Oil & Fat Industries, 1991
- Lipid composition of pork muscle in relation to the metabolic type of the fibresMeat Science, 1991
- Utilisation de l'isopropanol pour l'extraction de la matière grasse de produits laitiers et pour l'estérification subséquente des acides grasLe Lait, 1989
- Comparison of FTIR and capillary gas chromatographic methods for quantitation oftrans unsaturation in fatty acid methyl estersJournal of Oil & Fat Industries, 1988
- Identification of some wheat varieties by near infrared reflectance spectroscopyJournal of the Science of Food and Agriculture, 1985
- Studies on Milk Analysis of Individual Cow Milk SamplesActa Agriculturae Scandinavica, 1984
- Rapid and nondestructive determination of seed oil by pulsed nuclear magnetic resonance techniqueJournal of Oil & Fat Industries, 1974
- Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanolJournal of Lipid Research, 1964
- SURFACE CHEMISTRY FROM SPECTRAL ANALYSIS OF TOTALLY INTERNALLY REFLECTED RADIATION*The Journal of Physical Chemistry, 1960