Analysis of amino acids for detection of pork in fresh and cooked meat by high performance liquid chromatography for halal authentication
Many religions have some strict requirements about what should be used as food. In Islam, foods containing ingredients from pig sources are haram (unlawful) for the Muslims to consume. In the current global world, therefore, a reliable method to detect pork adulteration is needed to protect Muslim...
Saved in:
Main Author: | Jorfi, Ramin |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2012
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/32377/1/IPPH%202012%202R.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Determination of hesperidin in food by ultra performance liquid chromatography /
by: Chee, Pui Har
Published: (2013) -
Detection Of Pork And Lard Adulteration In Food Products Using Molecular Biology Techniques For Halal Authentication
by: Azmi, Aida Azrina
Published: (2007) -
Method validation for ticlopidine hydrochloride by using reversed-phase high performance liquid chromatography /
by: Chooi, Soo Hui
Published: (2007) -
Method development on the analysis of pesticides in vegetables using liquid chromatography-mass spectrometry (LC-MS) /
by: Soo, Me Tong
Published: (1999) -
The development of halal critical control point risk management plan in halal frozen meat supply chain operations / Teh Zaharah Yaacob
by: Yaacob, Teh Zaharah
Published: (2019)