Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)

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Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)

Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the...

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Bibliographic Details
Main Authors:	Hussain, Mutia Nurulhusna, Basri, Katrul Nadia, Arshad, Syariena, Mustafa, Shuhaimi, Abdul Khir, Mohd Fared, Bakar, Jamilah
Format:	Article
Published:	Springer New York 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/100205/

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