Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques

This research aims to evaluate the profile of lard using the chemometric method to discriminate lard from other types of fat after the heating-process and determination of biomarkers in lard. In this research, two types of samples were conducted. First, a total of 270 lard were collected from belly...

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Bibliographic Details
Main Author: Nor Aishah Binti Mohd. Salleh
Format: Thesis
Language:en_US
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