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Novel approaches to automated quality control analyses of edible oils by Fourier transform infrared spectroscopy: Determination of free fatty acid and moisture content

机译：傅里叶变换红外光谱法对食用油进行自动质量控制分析的新方法：测定游离脂肪酸和水分含量

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作者
Al-Alawi, Ahmed Ali;
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作者单位

McGill University (Canada);

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授予单位 McGill University (Canada);
学科
学位 Ph.D.
年度 2006
页码 106 p.
总页数 106
原文格式 PDF
正文语种 eng
中图分类
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入库时间 2022-08-17 11:57:54

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7. Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes [O] . İsmail Tarhan, Ashraf A. Ismail, Hüseyin Kara 2017

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Novel approaches to automated quality control analyses of edible oils by Fourier transform infrared spectroscopy: Determination of free fatty acid and moisture content

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