Detection of lard adulteration in selected edible oils using gas chromatography mass spectrometry and NIR spectroscopy

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Detection of lard adulteration in selected edible oils using gas chromatography mass spectrometry and NIR spectroscopy

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 Author:	Hussain, Mutia Nurulhusna
Format:	Thesis
Language:	English
Published:	2020
Subjects:	Oils and fats, Edible Lard oi Near infrared spectroscopy
Online Access:	http://psasir.upm.edu.my/id/eprint/104744/ http://psasir.upm.edu.my/id/eprint/104744/1/FPV%202022%208%20IR.pdf

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