Derivative spectrophotometry in the characterization of a frying oil

Clemente, I.M. de; Valletrisco, M. . Istituto di Merceologia

Derivative spectrophotometry in the characterization of a frying oil

1992

Clemente, I.M. de | Valletrisco, M. (Naples Univ. (Italy). Istituto di Merceologia)

English. The Authors, while examining the chemical and physical properties of a product specifically labelled for frying, discuss about the analytical methods, both official and not, by which the real conformity of the peculiarities stated by the manufacture with the real quality of the oil can be undoubtedly verified

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Italian. Gli AA, nel definire le costanti chimico-fisiche di un prodotto consigliato specificatamente per frittura, valutano quali metodi di analisi, ufficiali e non, possono essere determinanti al fine di verificare la corrispondenza tra la natura merceologica e quanto dichiarato dal produttore

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AGROVOC Keywords

aceites comestibles composition chimique espectrometria fritura friture graisse de cuisine grasas para cocinar huile de cuisine spectrometrie technique analytique

Bibliographic information

Published in

Industrie Alimentari (Italy)

Volume 31 Issue 300 ISSN 0019-901X

Pagination

pp. 39-41

Other Subjects

Propiedades fisico-quimicas; Composicion quimica; Propriete physicochimique; Tecnicas analiticas

Language

Italian

Note

7 graphs; 7 ref. Summaries (En, It)

Type

Numerical Data; Summary

In AGRIS since: 1993-08-15

Format: AGRIS AP

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Derivative spectrophotometry in the characterization of a frying oil

1992

AGROVOC Keywords

Bibliographic information