Detection of lard adulteration in selected edible oils using gas chromatography mass spectrometry and NIR spectroscopy
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...
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| 格式: | Thesis |
| 语言: | English |
| 出版: |
2020
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/104744/1/FPV%202022%208%20IR.pdf |
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