Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques
A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer–Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Japan Oil Chemists' Society
2013
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/28042/1/28042.pdf http://psasir.upm.edu.my/id/eprint/28042/ https://www.jstage.jst.go.jp/article/jos/62/7/62_459/_article |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|