Quantitative analysis and discrimination of lard in chicken fat using FTIR spectroscopy and chemometrics for halal authentication
Lard (LD) has a similarity with chicken fat (CF) in terms of physicochemical characteristics especially fatty acid composition and FTIR spectra, therefore, analysis of lard in a binary mixture with CF is challenging. This study aimed to employ FTIR spectra in normal and derivative modes in combinati...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/283687/1/40_Quantitative%20analysis%20and%20discrimination%20of%20lard%20in%20chicken%20fat%20using%20FTIR%20spectroscopy%20and%20chemometrics%20for%20halal%20authentication.pdf |