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Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Standard Methods FT-IR Spectroscopy
2008/11/27
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Temporal variation in chemical composition of the volcanic plume from Aso volcano, Japan, measured by remote FT-IR spectroscopy
volcanic gas hydrothermal interaction crater lake remote FT-IR spectroscopy Aso volcano
2017/8/10
Remote measurements of chemical compositions of the Aso volcanic plume using an FT-IR spectral radiometer were carried out at the 1st crater of Mt. Nakadake, Aso volcano, Japan, for six times from 199...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Acid Value Assessed by Standard Methods
2016/5/31
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...