A method for the quantitative determination of individual oils in a blend

Author:

Abu-Hadeed A. M.1,Kotb Ahmed R.1

Affiliation:

1. Regional Center; Food Contamination Monitoring, Ministry of Health; Doha Qatar

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference6 articles.

1. Joint FAO/WHO Food Standard Programme, Codex Committee on methods of Analysis and Sampling, Fifteenth Session, Budapest Report from India 1986

2. Fatty acid composition as a basis for identification of commercial fats and oils

3. A computer program for the automatic identification of edible oils by gas—liquid chromatography

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1. Computational estimation of the composition of fat/oil mixtures containing interesterifications from gas and liquid chromatography data;Journal of the American Oil Chemists' Society;2005-10

2. Minor Components of Fats and Oils;Bailey's Industrial Oil and Fat Products;2005-07-15

3. Detection of lard adulteration in RBD palm olein using an electronic nose;Food Chemistry;2005-05

4. FATS | Classification;Encyclopedia of Food Sciences and Nutrition;2003

5. AUTHENTICITY ASSESSMENT OF FATS AND OILS;Food Reviews International;2001-07-31

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