Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis

Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis

Butter is high priced product; as a consequence, butter can be subjected for adulteration with low price components such as lard. The presence of lard in any products is not allowed for Muslim and Jewish, therefore, its presence must be identified. Gas chromatography-mass spectrometry was successful...

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Bibliographic Details
Main Authors: Ahmad Fadzlillah, Nurrulhidayah, Abdul Rohman, Rosman, Arieff Salleh, Mohd Yusof, Farahwahida, Ismail, Amin, Mustafa, Shuhaimi, Minhat, Ade Erawan, Khatib, Alfi
Format: Article
Language:English
Published: Penerbit UTM Press 2016
Online Access:http://psasir.upm.edu.my/id/eprint/22306/
http://psasir.upm.edu.my/id/eprint/22306/1/Differentiation%20of%20fatty%20acid%20composition%20of%20butter%20adulterated%20with%20lard%20using%20gas%20chromatography%20mass%20spectrometry%20combined%20with%20principal%20componenet%20analysis.pdf

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