The solubility of water in edible oils and fats above 100 C
β Scribed by M. H. Hilder
- Book ID
- 112806003
- Publisher
- Springer-Verlag
- Year
- 1971
- Tongue
- English
- Weight
- 267 KB
- Volume
- 48
- 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 β erences between dispersive and Fourier-transform infrared techniques are commented on and the experimental methods used in the handling of oil an
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