Lard uptake and its detection in selected food products deep-fried in lard
Analytical methods for the detection of both pork and lard in food products are in great demand for regulatory purposes. Means of identifying food products fried in lard has been investigated in this study. Four fat containing products namely, peanuts, tempeh (fermented soybean cake), chicken and be...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2003
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112427/3/112427.pdf http://psasir.upm.edu.my/id/eprint/112427/ https://linkinghub.elsevier.com/retrieve/pii/S0963996903001285 |
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