FT-near infrared (NIR) spectroscopy - Screening analysis of used frying fats and oils for rapid determination of polar compounds, polymerized triacylglycerols, acid value and anisidine value [DGF C-VI 21a (13)]

European Journal of Lipid Science and Technology

Volumn 115, Issue 10, 2013, Pages 1193-1197

  Gertz, Christian ^a   Fiebig, Hans Jochen ^b   Hancock, John N S ^c  

^a German Society for Fat Science   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c FOSFA International   (United Kingdom)

Author keywords

Acid value; Anisidine value; FT NIR spectroscopy; Polar compounds; Polymerized TAGs

Indexed keywords

EID: 84885150288     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201300221     Document Type: Article

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