Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

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Application of chromatographic and infra-red spectroscopic techniques for detection of adulterations in food lipids: a review

Adulteration of oils and fats is an important commercial issue, which needs intervention from regulatory agencies. Tremendous amount of research have been carried out during the past several decades to address this, starting from classical methods to more sophisticated instrumental techniques. Instr...

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Bibliographic Details
Main Authors:	Marikkar, Mohammed Nazrim, Mirghani, Mohamed Elwathig Saeed, Jaswir, Irwandi
Format:	Article
Language:	English
Published:	United Scientific Group 2016
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/49747/ http://irep.iium.edu.my/49747/1/JFCN-15N-008_%282%29.pdf

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