Abstract
A RECURRING problem in the food enforcement field is detecting the adulteration of butter and olive oil with other fats and oils. Many methods of detection have been devised, but most of them lack either sensitivity or speed.
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References
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O'Connor, R. T., J. Amer. Oil Chem. Soc., 34, 1 (1956).
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BARTLET, J. Identification of Edible Oils and the Detection of Oil Adulteration by Differential Infra-red Spectroscopy. Nature 180, 1071–1072 (1957). https://doi.org/10.1038/1801071a0
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DOI: https://doi.org/10.1038/1801071a0
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