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International Journal of Food Properties Volume 5, 2002 - Issue 3
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Original Articles

QUANTITATIVE ANALYSIS OF FAT AND MOISTURE IN MAYONNAISE USING FOURIER TRANSFORM INFRARED SPECTROMETER

Alison L. Chippie Department of Animal and Food Sciences, University of Delaware, Newark, DE, 19717, U.S.A.
,
Peter R. Jamieson Department of Animal and Food Sciences, University of Delaware, Newark, DE, 19717, U.S.A.
,
Caroline M. Golt Department of Plant and Soil Sciences, University of Delaware, Newark, DE, 19717, U.S.A.
,
Chia-Hua Hsu Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, U.S.A.
&
Y. Martin Lo Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, U.S.A.; Department of Nutrition and Food Science, University of Maryland, 3304 Marine Mount Hall, College Park, MD, 20742, U.S.A.Correspondence[email protected]
Pages 655-665 | Received 12 Aug 2001, Accepted 15 Jan 2002, Published online: 06 Feb 2007

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