Analysis of Peroxide Values in Edible Oils by Near-infrared Spectroscopy.

• 1 January 1994
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 41  (4) , 277-280
• https://doi.org/10.3136/nskkk1962.41.277

Abstract

Keywords

• INFRARED SPECTROSCOPY
• EDIBLE OILS
• PEROXIDE VALUES
• ANALYSIS OF PEROXIDE