Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography
Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60972/1/Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution%20of%20nuclear%20magnetic%20resonance%20spectroscopy%20and%20high-performance%20liquid%20chromatography.pdf |