Detection of lard mixed with body fats of chicken, lamb, and cow by fourier transform infrared spectroscopy
Fourier transform infrared (FTIR) spectroscopy provides a simple and rapid means of detecting lard blended with chicken, lamb, and cow body fats. The spectral bands associated with chicken, lamb, and cow body fats and their lard blends were recorded, interpreted, and identified. Qualitative differen...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111912/3/111912.pdf http://psasir.upm.edu.my/id/eprint/111912/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/s11746-001-0338-4 |
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