Physicochemical differentiation of lard and fats of beef and chicken
This study differentiates, based on their physicochemical properties, the fats of pork, beef and chicken. Fats from the three animal species were extracted and assessed for their iodine, peroxide and acid values and moisture/volatile matter contents. Triacylglycerol (TAG) and fatty acid compositions...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117758/1/117758.pdf http://psasir.upm.edu.my/id/eprint/117758/ https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/966 |
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