FTIR spectroscopy combined with chemometrics for analysis of lard in the mixtures with body fats of lamb, cow, and chicken
Fourier transform infrared (FTIR) spectroscopy combined with chemometrics of partial least square (PLS) and discriminant analysis (DA) has been developed for simple analysis of lard in the mixtures with body fats of lamb (LBF), cow (Cow-BF), and chicken (Ch-BF). The spectral bands correlated with...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14821/1/14821.pdf |