Comparison of near‐infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability-Reference-Cited by-同舟云学术

Comparison of near‐infrared emission spectroscopy and the Rancimat method for the determination of oxidative stability

Author:

Gonzaga Fabiano B.¹,Pasquini Celio¹,Rodrigues Christianne E. C.²,Meirelles Antônio J. A.³

Affiliation:

1. Instituto de Química, Universidade Estadual de Campinas, Campinas, Brazil

2. Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, São Paulo, Brazil

3. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

Reference19 articles.

2. Repeatability of the determination of oxidative stability of vegetable‐oils using the Schaal test;Pokorny J.;Sb Vys Sk Chem Techn.,1985

4. Comparison of analytical methods used for the characterization of carbonyl content of fats;Kuruczlusztig E.;Acta Aliment Hung,1981

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