The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

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The use of cooling and heating thermograms for monitoring of tallow, lard and chicken fat adulterations in canola oil

The use of cooling and heating thermograms from differential scanning calorimetry (DSC) for monitoring the presence of genuine lard (GLD), beef tallow (BT), chicken fat (CF) as adulterants in canola oil has been investigated. Mixing of animal fats especially lard and tallow in any form in food produ...

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Bibliographic Details
Main Authors:	Marikkar, J.M.N., Ghazali, H.M., Che Man, Y.B., Lai, O.M.
Format:	Article
Language:	English
Published:	Elsevier Science 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/115539/ http://psasir.upm.edu.my/id/eprint/115539/1/115539.pdf

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