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    Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy

    Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy by Che Man, Yakoob, Syahariza, Z. A., Mirghani, Mohamed Elwathig Saeed, Jinab, Selamat, Bakar, Jamilah

    Published 2005
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