Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration

The adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that pe...

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Bibliographic Details

Main Authors:	Dahimi, O, Abdulkarim, SM, Hassan, MS, Hashari, SBTZ, Mashitoh, AS, Saadi, S, Alina Abdul Rahim
Format:	Article
Language:	English en_US
Published:	Elsevier Sci Ltd 2024
Subjects:	Adulteration Lard Beef tallow Chicken fat DSC PCA
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