Determination of commercials cooking oils and fats using chemometrics methods; [Penentuan kualiti minyak masak dan lemak komersial menggunakan teknik kimometik]

In this study, chemometric method has been used in determining the oil quality. The samples used were olive oil, sunflower oil and butter from two different brands. Two different conditions were applied, either it was fresh or fried. Titratio, a conventional method was used to determine free fatty a...

詳細記述

書誌詳細
出版年:Malaysian Journal of Analytical Sciences
第一著者: 2-s2.0-84876426497
フォーマット: 論文
言語:English
出版事項: 2013
オンライン・アクセス:https://www.scopus.com/inward/record.uri?eid=2-s2.0-84876426497&partnerID=40&md5=c4cc7dafee0db23bccf13e82b793a3c5

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