Detection of Lard in Selected Food Model Systems Using Fourier Transform Infrared Spectroscopy

The determination of food authenticity and the detection of adulteration are major issues in the food industries, and are of concern among consumers.In some countries,the food manufacturers choose to blend vegetable oil with lard to reduce production cost because lard is the cheapest fat commonly a...

Full description

Saved in:
Bibliographic Details
Main Author: Zainul Abidin, Syahariza
Format: Thesis
Language:English
English
Published: 2006
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/140/1/549090_t_fst_2006_7.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!