By Michael Jee

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Extra resources for Oils and Fats Authentication: v. 5 (Chemistry and Technology of Oils and Fats)

Sample text

And Salvo, F. (1979) Composition of almond oil. 1. Fatty acids, hydrocarbons and sterols of three varieties of Sicilian sweet almonds. Riv. Ital. Sost. Grasse, 56, 201–203. EC Council (1991) Characteristics of Olive Oil and Olive Residue Oil and on the Relevant Methods of Analysis, Regulation 2568/91. EC Council (1998) Labelling Regulations for GM Maize and Soya, Regulation 1139/98. , Soulier, J. and Comes, F. (1986) Study of the glyceride fraction of the kernel oils from some Rosaceae. Rev. Franc.

Riv. Ital. Sost. Grasse, 74, 489–500. , Morchio, G. and Pellegrino, A. (1999) Free and esterified minor components of olive and hazelnut oils: their potential utilisation in checking oil blend Riv. Ital. Sost. Grasse, 76, 297–305. , Morchio, G. and Pellegrino, A. (2001) Some unusual minor components in hazelnut oil and olive oil. Riv. Ital. Sost. Grasse, 78, 3–16. V. V. (1976) Characteristics of pumpkin seed oil. J. Am. Oil Chem. , 53, 42–44. Martel, J. (1977) Fractional crystallisation of the triglycerides of virgin olive oil.

Inst. Technol. , Brazil, 22, 311–329. von Peters, H. and Wieske, Th. (1966) Detection of traces of polybranched fatty acids in fats. Fette Seif. , 68, 947–950. M. F. (2000) The authentication of olive oil on the basis of hydrocarbon concentration and composition. Analyst, 125, 97–104. Working Party on Food Authenticity (1996) Authenticity of Single Seed Oils. Ministry of Agriculture, Fisheries and Foods, London. Wurzinger, J. and Hensel, G. (1969) Determination of the nature of meat from the fat-components and substances accompanying fats.

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