Correlation between spectral permittivity characteristics and fatty acid methyl ester composition for lard detection in edible oils
Lard adulteration in processed food has been a major public concern as it tightly connected to religion and believes, other than concern on the danger of heart coronary diseases. A number of works have been applied on discriminating lard from other animal fats and plant oils. Most of them are based...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/77155/1/IPPH%202018%203%20-%20IR.pdf |
| الوسوم: |
إضافة وسم
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