Skip to main content
Book Chapter

Fat Characterization

  • O’Keefe S
  • Pike O
DOI: 10.1007/978-1-4419-1478-1_14
N/ACitations
Citations of this article
13Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Methods for characterizing edible lipids, fats, and oils can be separated into two categories: those developed to analyze bulk oils and fats, and those focusing on analysis of foodstuffs and their lipid extracts. In evaluating foodstuffs, it is usually necessary to...

Cite

CITATION STYLE

APA

O’Keefe, S. F., & Pike, O. A. (2010). Fat Characterization (pp. 239–260). https://doi.org/10.1007/978-1-4419-1478-1_14

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free