Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristi...

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Bibliographic Details

Main Authors:	Ahmad Nizar, Nina Naquiah, Marikkar, Jalaldeen Mohammed Nazrim, Mat Hashim, Dzulkifly
Format:	Article
Language:	en
Published:	Japan Oil Chemists' Society 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/28042/1/28042.pdf http://psasir.upm.edu.my/id/eprint/28042/ https://www.jstage.jst.go.jp/article/jos/62/7/62_459/_article
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