Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy
The determination of food authenticity and the detection of adulteration are major issues in the food industries, and are of concern among consumers.In some countries,the food manufacturers choose to blend vegetable oil with lard to reduce production cost because lard is the cheapest fat commonly a...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
2006
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/140/1/549090_t_fst_2006_7.pdf http://psasir.upm.edu.my/id/eprint/140/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|