Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy-Reference-Cited by-同舟云学术

Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy

Published:2007-08 Issue:4 Volume:76 Page:628-634
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Olsen Elisabeth Fjærvoll,Rukke Elling-Olav,Flåtten Audun,Isaksson Tomas

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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4. Detection of the presence of Hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy;Baeten;Journal of Agricultural and Food Chemistry,2005

5. Raman spectroscopic analysis of the cis/trans isomer composition of edible vegetable oils;Bailey;Journal of the American Oil Chemists’ Society,1972

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