Detection of butter adulteration with lard using differential scanning calorimetry
Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixtur...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32815/1/%2853%29.pdf http://psasir.upm.edu.my/id/eprint/32815/ http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2853%29.pdf |
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