Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review
Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research have been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instr...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
United Scientific Group
2016
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/49747/1/JFCN-15N-008_%282%29.pdf http://irep.iium.edu.my/49747/ http://unitedscientificgroup.com/journals/ets/articles/v1n1/jfcn-008-nazrim-marikkar.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!