Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy-Reference-Cited by-同舟云学术

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Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy

Published:2017-05 Issue: Volume:10 Page:S3870-S3876
ISSN:1878-5352
Container-title:Arabian Journal of Chemistry
language:en
Short-container-title:Arabian Journal of Chemistry

Author:

Zahir Erum,Saeed Rehana,Hameed Mehwish Abdul,Yousuf Anjum

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference31 articles.

1. Lipids in pharmaceutical and cosmetic preparations;Alvarez;Grasas Aceites,2000

2. Official Methods of Analysis,1984

3. Official Methods and Recommended Practice of the American oil Chemist Society,1993

4. Extraction and characterization of rubber seed oil;Asuquo;Int. J. Mod. Chem.,2012

5. Peroxide value determination: comparison of some methods;Barthel;J. Am. Oil Chem. Soc.,1974

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