Detection of formaldehyde in cheese using FTIR spectroscopy

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Detection of formaldehyde in cheese using FTIR spectroscopy

A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectr...

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Bibliographic Details
Main Authors:	Alkhalf, Maha Ibrahim, Mirghani, Mohamed Elwathig Saeed
Format:	Article
Language:	English English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)""" 2017
Subjects:	Q Science (General) T Technology (General) TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf http://irep.iium.edu.my/62110/7/62110_Detection%20of%20formaldehyde%20in%20cheese_scopus.pdf

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