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Evaluation of the Quality of Deep Frying Oils with Fourier Transform Near-infrared and Mid-infrared Spectroscop

✍ Scribed by Rui Du; Keqiang Lai; Zhuqing Xiao; Yungang Shen; Xichang Wang; Yiqun Huang

Book ID: 111407259
Publisher: Institute of Food Technologists
Year: 2012
Tongue: English
Weight: 849 KB
Volume: 77
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2011.02551.x

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