RAPID DETERMINATION OF PEROXIDE VALUE IN CRUDE PALM OIL PRODUCTS USING FOURIER TRANSFORM INFRARED SPECTROSCOPY
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.1999.tb00148.x/fullpdf
Reference15 articles.
1. Determination of free fatty acids in crude palm oil and refined-bleached-deodorized palm olein using fourier transform infrared spectroscopy
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