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Citation: G. Setiowaty et al., Quantitative determination of peroxide value in thermally oxidized palm olein by Fourier transform infrared spectroscopy, PHYTOCH AN, 11(2), 2000, pp. 74-78

Authors: Man, YBC Setiowaty, G

Citation: Ybc. Man et G. Setiowaty, Multivariate calibration of Fourier transform infrared spectra in determining iodine value of palm oil products, FOOD CHEM, 67(2), 1999, pp. 193-198

Authors: Man, YBC Setiowaty, G

Citation: Ybc. Man et G. Setiowaty, Application of Fourier transform infrared spectroscopy to determine free fatty acid contents in palm olein, FOOD CHEM, 66(1), 1999, pp. 109-114

Authors: Man, YBC Setiowaty, G van de Voort, FR

Citation: Ybc. Man et al., Determination of iodine value of palm oil by Fourier transform infrared spectroscopy, J AM OIL CH, 76(6), 1999, pp. 693-699

Authors: Man, YBC Setiowaty, G

Citation: Ybc. Man et G. Setiowaty, Determination of anisidine value in thermally oxidized palm olein by Fourier transform infrared spectroscopy, J AM OIL CH, 76(2), 1999, pp. 243-247