Effects of Heating On Lard As Adulterant In Refined Bleached Deodorized Palm Oil Using Physicochemical Test and Gas Chromatography Headspace With Chemometrics
Adulteration has gained much concern in the oils and fats industry due to religious issues. This study assessed the effect of heating on the profiling of lard (15 °% and 30 °-% lard) spiked in refined bleached deodorized (RBD) palm oil at three different temperatures (120 T. 1SO °C and 240 °C), e...
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