The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard

• المؤلفون الرئيسيون: Alkhalf, Maha, Mirghani, Mohamed Elwathig Saeed, Marikkar, Mohammed Nazrim, Kabbashi, Nassereldeen Ahmed, Hammed, Ademola Monsur, Kabbashi, N.A
• التنسيق: مقال
• اللغة: English; English
• منشور في: WFL Publisher Ltd. 2017
• الموضوعات: QD Chemistry
• الوصول للمادة أونلاين: http://irep.iium.edu.my/58870/4/Lipds%20Extracted%20from%20Cheese%20%28JFAE%29%202017_issue3%264_f3.pdf; http://irep.iium.edu.my/58870/10/58870_The%20use%20of%20analytical%20techniques%20for%20qualitative%20differentiation_SCOPUS.pdf; http://irep.iium.edu.my/58870/; https://www.wflpublisher.com

A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results s...