A rapid method for the determination of fat in foodstuffs by infrared spectrometry-Reference-Cited by-同舟云学术

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A rapid method for the determination of fat in foodstuffs by infrared spectrometry

Published:1990-01 Issue:1 Volume:35 Page:39-49
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cronin D.A.,McKenzie K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference10 articles.

1. Lipid Analysis;Christie,1982

2. Quality control analysis by infrared spectroscopy. Part I: Sampling;Coates;Int. Lab.,1987

3. Quality control analysis by infrared spectroscopy. Part II: Practical Applications;Coates,1987

4. Applications of infrared absorption spectroscopy in the analysis of lipids;Freeman;J. Amer. Oil Chem. Soc.,1968

5. FTIR now and in the future. Part I;Hirschfeld;Eur. Spectroscopy News,1983

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1. Importance of food quality analysis in relation to food safety and human health and COVID-19 in particular;Food Quality Analysis;2023

2. Fat Analysis;Food Science Text Series;2017

3. Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys;Journal of Food Science and Technology;2015-06-07

4. Fat Analysis;Food Science Texts Series;2010

5. Vibrational Spectroscopy of Food and Food Products;Handbook of Vibrational Spectroscopy;2006-08-15

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