Rapid Methods for Analysis of Edible Oils and Fats by Fourier Transform Infrared Spectroscopy

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Rapid Methods for Analysis of Edible Oils and Fats by Fourier Transform Infrared Spectroscopy

Analysis using Fourier transform infrared (FTIR) spectroscopy techniques on edible fats and oils extracted from palm fruit, groundnut, sesame seed, cottonseed and animal body fats rendered from cow, chicken, lamb and lard were investigated. The studies included development and applications of rap...

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Bibliographic Details
Main Author:	Saeed Mirghani, Mohamed Elwathig
Format:	Thesis
Language:	English English
Published:	2002
Subjects:	Fourier transform infrared spectroscopy. Oils and fats, Edible. Rapid methods (microbiology).
Online Access:	http://psasir.upm.edu.my/id/eprint/8477/ http://psasir.upm.edu.my/id/eprint/8477/1/FSMB_2002_14_IR.pdf

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