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
✦ LIBER ✦
Studies relating to foaming tendencies in edible — Oils and fats
✍ Scribed by H. E. Robinson; H. C. Black; H. S. Mitchell
- Book ID
- 112777013
- Publisher
- Springer-Verlag
- Year
- 1940
- Tongue
- English
- Weight
- 450 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0003-021X
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