Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration-Reference-Cited by-同舟云学术

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Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

Published:2011-02-01 Issue:4 Volume:4 Page:540-549
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Al-Degs Yahya Salem,Al-Ghouti Mohammed,Salem Nidaa

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-011-9201-9.pdf

Reference29 articles.

1. Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM (2007) Food Chem 105:1382–1389

2. Al-Degs YS (2009) Chromatographia 69:1137–1140

3. Al-Ghouti M, Al-Degs YS (2010) Fuel 89:193–201

4. Al-Ghouti M, Al-Degs YS, Amer M (2008) Talanta 76:1105–1112

5. Al-Ghouti M, Al-Degs YS, Amer M (2010) Talanta 81:1096–1101

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