Physicochemical differentiation of lard and fats of beef and chicken

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Physicochemical differentiation of lard and fats of beef and chicken

This study differentiates, based on their physicochemical properties, the fats of pork, beef and chicken. Fats from the three animal species were extracted and assessed for their iodine, peroxide and acid values and moisture/volatile matter contents. Triacylglycerol (TAG) and fatty acid compositions...

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Bibliographic Details
Main Authors:	Abbasiliasi, Sahar, Azir, Marliana, Tan, Joo Shun, Ibrahim, Tengku Azmi, Sazili, Awis qurni, Mustafa, Shuhaimi
Format:	Article
Language:	English
Published:	Hibiscus Publisher Enterprise 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/117758/ http://psasir.upm.edu.my/id/eprint/117758/1/117758.pdf

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