Characterization of edible oils, butters and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance
- 1 April 1994
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 71 (4), 371-377
- https://doi.org/10.1007/bf02540516
Abstract
No abstract availableKeywords
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