Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

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Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics

Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency region...

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Bibliographic Details
Main Authors:	Ahmad Fadzillah, Nurrulhidayah, Rohman, Abdul, Amin, Izm, Shuhaimi, Mustafa, Khatib, Alfi
Format:	Article
Language:	English
Published:	2013
Subjects:	QD Chemistry TP Chemical technology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/71291/ http://irep.iium.edu.my/71291/1/Analysis%20of%20chicken%20fat%20as%20adulterant%20in%20butter%20using%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf

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