Differentiation of lard from other fat in pastry products using fourier transform infrared spectroscopy combined multivariate analysis
The determination of lard in pastry products is increasing important in the food industry. Hence, this study was used Fourier transform infrared (FTIR) spectroscopy combined with chemometric analysis for investigating the lard adulteration in the pastry products. The objectives of the study were to...
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2014
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| Ábhair: | |
| Rochtain ar líne: | http://psasir.upm.edu.my/id/eprint/56827/1/IPPH%202014%203.pdf |