Differentiation of Lard from Other Edible Fats by Gas Chromatography-Flame Ionisation Detector (GC-FID) and Chemometrics

The presence of lard or its derivatives in any food products is a serious religious issue among Muslim and Judaism. Thus, the objective of this study was to investigate the use of gas chromatography with flame ionisation detector (GC-FID) coupled with chemometrics techniques such as Principle Compon...

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Bibliographic Details

Main Authors:	Omar Dahimi, Mohd. Sukri Hassan, Sabo Mohammed Abdulkarim, Siti Mashitoh A., Alina Abdul Rahim
Format:	Article
Language:	en
Published:	Universitas Gadjah Mada, Indonesia 2024
Subjects:	adulteration lard beef tallow chicken fat GC-FID chemometrics Halal food > Analysis
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