World News of Natural Sciences > 2018 > 17 > 130-140
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journal ISSN : | 2543-5426 |
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[1] Guillen M. D and Cabo N (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry 77: 503–10.
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[2] Harwood L., Laurence M., Moody H. and Christopher J. (13 Jun 2013). Experimental organic chemistry: Principles and Practice (Illustrated ed.). Wiley-Blackwell. pp. 122–125.
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[3] Hodgman, C.D and N.A. Lange (1924). Handbook of Chemistry and Physics. Cleveland: Chemical Rubber Co. 312-313