Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Springer New York
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100205/ https://link.springer.com/article/10.1007/s12161-022-02423-y |
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