A new method for determination of the oxidative stability of edible oils at frying temperatures using near infrared emission spectroscopy
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference27 articles.
1. Determination of Oxidative Stability of Oils and Fats
2. Peroxide value determination—Comparison of some methods
3. Official Methods and Recommended Practices of the AOCS,1983
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