Application of spectroscopic and chromatographic methods for the analysis of non-halal meats in food products
Meat is one of the major food groups which is frequently adulterated for economic reasons. In line with halal certification, the presence of non-halal meats in food products must be identified. Mislabelling and undeclaring meat types are typically seen in meat-based products such as meatballs, bur...
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| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | en |
| Published: |
Springer Nature Switzerland
2021
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/91617/1/91617_Application%20of%20spectroscopic_C5.pdf http://irep.iium.edu.my/91617/ https://link.springer.com/chapter/10.1007%2F978-3-030-75579-9_5 https://doi.org/10.1007/978-3-030-75579-9_5 |
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