Determination of lard in mixture of body fats of mutton and cow by fourier transform infrared spectroscopy
Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differ...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Oil Chemists' Society
2003
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/7222/1/Determination_of_lard.pdf http://irep.iium.edu.my/7222/ http://www.jstage.jst.go.jp/article/jos/52/12/633/_pdf |
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