Spectral properties of lipids

The last two decades have seen some excellent publications in the area of oils and fats. While analytical methods have been included in some of these, the present volume is unique in providing coverage of the wide range of spectroscopic methods now available for lipid analysis, which provide the basis for quality assurance. The volume is written for chemists and technologists working in oil and fat processing, the food industry, the oleochemicals industry, the cosmetics industry and the pharmaceutical industry; for analytical chemists and quality assurance personnel; and for lipid chemists in academic research laboratories.