Rapid determination of cis and trans content, iodine value, and saponification number of edible oils by fourier transform near-infrared spectroscopy

By Li H.   Voort F.   Sedman J.   Ismail A.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 4, 1999-04 ,pp. : 491-497

Springer Publishing Company

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Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy

By Che Man Y.   Setiowaty G.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 2, 1999-02 ,pp. : 243-247

Springer Publishing Company

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Determination of free fatty acids in crude palm oil and refined-bleached-deodorized palm olein using fourier transform infrared spectroscopy

By Che Man Y.   Moh M.   Voort F.  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 4, 1999-04 ,pp. : 485-490

Springer Publishing Company

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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

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Determination of phospholipids in vegetable oil by fourier transform infrared spectroscopy

By Nzai J.   Proctor A.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 10, 1998-10 ,pp. : 1281-1289

Springer Publishing Company

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