Rapid determination of degradation in frying oils with near-infrared spectroscopy

被引：0
|
作者：
Gerde, Jose A. [1 ]
Hardy, Connie L. [2 ]
Hurburgh Jr., Charles R. [3 ,4 ]
White, Pamela J. [1 ]
机构：
[1] Department of Food Science and Human Nutrition, 2312 Food Sciences Building, Iowa State University, Ames, IA 50011-1060, United States
[2] Value Added Agriculture Program, Iowa State University, Ames, IA 50011, United States
[3] Agricultural and Biosystems Engineering, 1541 Food Sciences Building, Iowa State University, Ames, IA 50011-1060, United States
[4] Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, United States
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2007年 / 84卷 / 06期
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Journal article (JA)
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页码：519 / 522
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