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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2006
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/140/1/549090_t_fst_2006_7.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|