Infrared spectroscopy in the study of edible oils and fats

• 1 September 1997
• journal article
• research article
• Published by Wiley in Journal of the Science of Food and Agriculture
• Vol. 75  (1) , 1-11
• https://doi.org/10.1002/(sici)1097-0010(199709)75:1<1::aid-jsfa842>3.0.co;2-r

Abstract

Keywords

• INFRARED SPECTROSCOPY
• OILS AND FATS
• BANDS ASSIGNMENT
• CHARACTERISATION
• ADULTERATION
• UNSATURATION
• FREE FATTY ACIDS
• AVERAGE MOLECULAR WEIGHT
• SOLID FAT CONTENT
• OXIDATION