Determination of the sum of dimer and polymer triglycerides and of acid value of used frying fats and oils by near infrared reflectance spectroscopy

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Bibliographic Details
Published inJournal of AOAC International Vol. 77; no. 5
Main Authors Boor, A.J. (Food Inspection Service Amsterdam, Amsterdam, The Netherlands), Speek, A.J
Format Journal Article
LanguageEnglish
Published 01.09.1994
Subjects
ACEITES COMESTIBLES
ALIMENTOS
COOKING FATS
COOKING OILS
CORPS GRAS
ESPECTROSCOPIA INFRARROJA
FATS
FOODS
GRAISSE DE CUISINE
GRASAS
GRASAS PARA COCINAR
HUILE DE CUISINE
INDICE DE SAPONIFICACION
INDICE DE SAPONIFICATION
INFRARED SPECTROPHOTOMETRY
MEASUREMENT
MEDICION
MESURE
PRODUIT ALIMENTAIRE
SAPONIFICATION NUMBER
SPECTROSCOPIE INFRAROUGE
TRIGLICERIDOS
TRIGLYCERIDE
TRIGLYCERIDES
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Bibliography:Q04
9517516
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/77.5.1184