Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices...

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Bibliographic Details

Main Authors:	Ahmad Fadzillah, Nurrulhidayah, Rohman, Abdul, Rosman, Arieff Salleh, Amin, I., Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohammad Aizat, Khatib, Alfi
Format:	Article
Language:	en en
Published:	Taylor and Francis Ltd. 2017
Subjects:	QD Chemistry QP Physiology TX Home economics
Online Access:	http://irep.iium.edu.my/59212/1/59212_Authentication%20of%20butter%20from%20lard_complete.pdf http://irep.iium.edu.my/59212/2/59212_Authentication%20of%20butter%20from%20lard_scopus.pdf http://irep.iium.edu.my/59212/ http://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1233428?journalCode=ljfp20
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