Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods

Author:

Endo Yasushi1

Affiliation:

1. School of Bioscience and Biotechnology, Tokyo University of Technology

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference56 articles.

1. 1) The American Oil Chemists' Society. Official Methods and Recommended Practices of the AOCS. 7th ed.

2. 2) International Union for Pure and Applied Chemistry, Applied Chemistry Division, Commission on Oils, Fats and Derivatives. The Standard Methods for the Analysis of Oils, Fats, and Derivatives, Section 2: Oils and Fats. 7th ed.

3. 3) The Japan Oil Chemists' Society. Standard Methods for the Analysis of Fats, Oils, and Related Materials(2013).

4. 4) TotaniY.Properties and Utilization of Oils and Fats.Saiwaishobo,Tokyo(2012).

5. 5) TotaniY.;HaraS.Science of Fats and Oils.Asakurashoten,Tokyo(2015).

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