Cover Image

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscop...

Full description

Saved in:
Bibliographic Details
Main Authors: Ahmad Fadzillah, Nurrulhidayah, Che Man, YB, Rohman, Abdul, Amin, I., Shuhaimi, M, Khatib, Alfi
Format: Article
Language:English
Published: IFRJ, Faculty of Food Science & Technology, UPM. 2013
Subjects:
T Technology (General)
TP Chemical technology
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf
http://irep.iium.edu.my/71292/
http://www.ifrj.upm.edu.my/20%20(03)%202013/51%20IFRJ%2020%20(03)%202013%20Amin%20(415).pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://irep.iium.edu.my/71292/1/Authentication%20analysis%20of%20butter%20from%20beef%20fat%20using%20Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopy%20coupled%20with%20chemometrics.pdf
http://irep.iium.edu.my/71292/
http://www.ifrj.upm.edu.my/20%20(03)%202013/51%20IFRJ%2020%20(03)%202013%20Amin%20(415).pdf

Similar Items