Method validation for quantitative analysis of cholesterol in cooked meat products and optimisation of SC-CO2 extraction of fat and cholesterol from beef floss using response surface methodology / Noor Eliza Mat Radzi
The analytical methods for the determination of cholesterol in food has been extensively studied for years, especially on raw food products. The study aims to validate the method for cholesterol extraction from cooked meat products and its quantification by gas chromatography-flame ionization detect...
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| Format: | Thesis |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/60516/1/60516.pdf https://ir.uitm.edu.my/id/eprint/60516/ |
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