The determination of frying oil quality using Fourier transform infrared attenuated total reflectance
Author:
Bhundit Innawong,Parameswarakumar Mallikarjunan,Joseph Irudayaraj,Joseph E. Marcy
Publication:
LWT - Food Science and Technology
Copyright © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.