Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.
Fourier transform infrared (FTIR) spectra at mid infrared regions (4,000-650 cm-1) of lard and 16 edible fats and oils were compared and differentiated. The chemometrics of principal component analysis and cluster analysis (CA) was used for such differentiation using FTIR spectra intensities of eval...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Springer-Verlag
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24069/1/Differentiation%20of%20lard%20from%20other%20edible%20fats%20and%20oils%20by%20means%20of%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf |