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A comparison of mid-infrared and raman spectroscopies for the authentication of edible oils

✍ Scribed by N. A. Marigheto; E. K. Kemsley; M. Defernez; R. H. Wilson

Book ID
107496411
Publisher
Springer-Verlag
Year
1998
Tongue
English
Weight
495 KB
Volume
75
Category
Article
ISSN
0003-021X

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The use of infrared spectroscopy in the study of fats and oils is reviewed. The importance of the mid-infrared region in the study of lipids is shown. Di †erences between dispersive and Fourier-transform infrared techniques are commented on and the experimental methods used in the handling of oil an