Detection of formaldehyde in cheese using FTIR spectroscopy
A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)"""
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf http://irep.iium.edu.my/62110/7/62110_Detection%20of%20formaldehyde%20in%20cheese_scopus.pdf http://irep.iium.edu.my/62110/ http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(38)%20R1.pdf |
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