1. Abbas O, Fernández Pierna JA, Codony R, von Holst C, Baeten V (2009) Assessment of the discrimination of animal fat by FT-Raman spectroscopy. J Mol Struct 924–926:294–300
2. Afran A, Newbery JE (1991) Analysis of the degree of unsaturation in edible oils by Fourier transforminfrared/attenuated total reflectance spectroscopy. Spectrosc-Int J 3:39–42
3. Ahro M, Hakala M, Kauppinen J, Kallio H (2002) Headspace FT-IR analysis of rapeseed oil oxidation. Appl Spectrosc 56:217–222
4. American Oil Chemists Society (AOCS) (1988) Officials methods and recommended practices of the American Oil Chemist’s Society, method Cd 14–61. AOCS Press, Champaign
5. Aparicio R, Baeten V (1997) Possibilities offered by infrared and Raman spectroscopic techniques in virgin olive oil authentication. Olivae 69:38–43