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...
| 出版年: | Malaysian Journal of Analytical Sciences |
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| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
2013
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| 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 |