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
β¦ LIBER β¦
Trend of progress in oils, fats (other than edible) and detergents
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1939
- Weight
- 397 KB
- Volume
- 58
- Category
- Article
- ISSN
- 0368-4075
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