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
Subjects:	Lard Lard profiling Chemistry > Statistical methods Experimental design.
Online Access:	https://oarep.usim.edu.my/bitstreams/a73be7c9-cc1e-4955-8e59-8f5bd1eb9643/download https://oarep.usim.edu.my/bitstreams/674f8e0e-ba09-4018-845e-cf53957e75de/download https://oarep.usim.edu.my/bitstreams/c10a91cf-f4aa-421e-8f44-85d0964885e3/download https://oarep.usim.edu.my/bitstreams/c4bdfcfb-d3ac-4b46-8d01-18310124ab48/download https://oarep.usim.edu.my/bitstreams/30836545-6f30-4583-9ce9-e9d0066554df/download https://oarep.usim.edu.my/bitstreams/a70d694f-c703-49e8-b60c-cd52d91b7fd4/download https://oarep.usim.edu.my/bitstreams/3d0c8fe7-d01a-4bc5-bace-7e7ad3c98c32/download https://oarep.usim.edu.my/bitstreams/a872a7b1-d540-4828-8026-9749d4216829/download https://oarep.usim.edu.my/bitstreams/18ccb040-2747-4c38-9e33-c7988d7d8f33/download
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Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques

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