Fourier transform infrared spectroscopy applied to food analysis-Reference-Cited by-同舟云学术

Fourier transform infrared spectroscopy applied to food analysis

Published:1992-01 Issue:5 Volume:25 Page:397-403
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

van de Voort F.R.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Analysis of the degree of unsaturation in edible oils by Fourier transform-infrared/attenuated total reflectance spectroscopy;Afran;Spectroscopy,1991

2. Official Methods and Recommended Practices of the American Oil Chemists' Society;AOCS,1989

3. Infrared spectroscopic determination of degree of unsaturation of fats and oils;Arnold;J. Food Sci.,1971

4. The Infra-red Spectra of Complex Molecules;Bellamy,1958

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