A fourier transform infrared spectroscopy study of the effect of temperature on soy lecithin-stabilized emulsions

By Whittinghill J.   Norton J.   Proctor A.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 12, 1999-12 ,pp. : 1393-1398

Springer Publishing Company

Access to resources Recommend Favorite

Determination of olive oil free fatty acid by fourier transform infrared spectroscopy

By Bertran Enriqueta   Blanco Marcelo   Coello Jordi   Iturriaga Hortensia   Maspoch Santiago   Montoliu Ivan  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 5, 1999-05 ,pp. : 611-616

Springer Publishing Company

Access to resources Recommend Favorite

Trans fatty acid determination in fats and margarine by fourier transform infrared spectroscopy using a disposable infrared card

By Ma Kangming   Voort F.   Sedman J.   Ismail A.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 12, 1999-12 ,pp. : 1399-1404

Springer Publishing Company

Access to resources Recommend Favorite

Quantitative determination of hydroperoxides by fourier transform infrared spectroscopy with a disposable infrared card

By Ma K.   Voort F.   Ismail A.   Sedman J.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 9, 1998-09 ,pp. : 1095-1101

Springer Publishing Company

Access to resources Recommend Favorite

Quantitative determination of hydroperoxides by fourier transform infrared spectroscopy with a disposable infrared card

By Ma K.   Voort F.   Ismail A.   Sedman J.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 12, 1998-12 ,pp. : 1095-1101

Springer Publishing Company

Access to resources Recommend Favorite