Analysis of Lard in Palm Oil Using Long-Wave Near-Infrared (LWNIR) spectroscopy and Gas Chromatography-Mass Spectroscopy (GC-MS)

• Main Authors: Hussain, Mutia Nurulhusna, Basri, Katrul Nadia, Arshad, Syariena, Mustafa, Shuhaimi, Abdul Khir, Mohd Fared, Bakar, Jamilah
• Format: Article
• Published: Springer 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/106518/; https://link.springer.com/article/10.1007/s12161-022-02423-y?error=cookies_not_supported&code=45ea74c0-7c49-4e08-a00c-dfca1ab3473b

Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the...