Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics

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The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectros...

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Bibliographic Details
Main Authors: Ahmad Fadzlillah, Nurrulhidayah, Che Man, Yaakob, Abdul Rohman, Ismail, Amin, Mustafa, Shuhaimi, Khatib, Alfi
Format: Article
Language:English
English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30471/1/30471.pdf

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