A rapid Fourier transform infrared spectroscopic method for the determination of 2-TBARS in palm olein

By Setiowaty G.   Che Man Y.B.  

Food Chemistry, Vol. 81, Iss. 1, 2003-05 ,pp. : 147-154

Elsevier

Access to resources Recommend Favorite

The identification of vegetable matter using Fourier Transform Infrared Spectroscopy

By Belton P.S.   Kemsley E.K.   McCann M.C.   Ttofis S.   Wilson R.H.   Delgadillo I.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 437-441

Elsevier

Access to resources Recommend Favorite

Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

By Guillen M.D.   Cabo N.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 647-657

Elsevier

Access to resources Recommend Favorite

Classification of edible fats and oils by principal component analysis of Fourier transform infrared spectra

By Dupuy N.   Duponchel L.   Huvenne J.P.   Sombret B.   Legrand P.  

Food Chemistry, Vol. 57, Iss. 2, 1996-10 ,pp. : 245-251

Elsevier

Access to resources Recommend Favorite

Molecular structure and interaction of biopolymers as viewed by Fourier transform infrared spectroscopy: model studies on -lactoglobulin

By Lefevre T.   Subirade M.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 365-376

Elsevier

Access to resources Recommend Favorite