Application of Fourier Transform Infrared Spectroscopy for Analysis, Authentication and Monitoring of Oxidative Stability of Edible Oils

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Application of Fourier Transform Infrared Spectroscopy for Analysis, Authentication and Monitoring of Oxidative Stability of Edible Oils

Fourier transform infrared (FTIR) has become powerful analytical technique in the study of fats and oils. The objective of this study was to use FTIR spectroscopy combined with certain chemometrics techniques to analyze, authenticate, and to monitor the oxidative stability of selected edible fats an...

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Bibliographic Details
Main Author:	Rohman, Abdul
Format:	Thesis
Language:	English
Published:	2010
Subjects:	Fourier transform spectroscopy Oils and fats
Online Access:	http://psasir.upm.edu.my/id/eprint/19696/ http://psasir.upm.edu.my/id/eprint/19696/1/IPPH_2010_1_F.pdf

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