Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.

Differentiation of lard from other edible fats and oils by means of Fourier transform infrared spectroscopy and chemometrics.

Fourier transform infrared (FTIR) spectra at mid infrared regions (4,000-650 cm-1) of lard and 16 edible fats and oils were compared and differentiated. The chemometrics of principal component analysis and cluster analysis (CA) was used for such differentiation using FTIR spectra intensities of eval...

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Bibliographic Details
Main Authors: Che Man, Yaakob, Abdul Rohman, Tengku Mansor, Tengku Salwani
Format: Article
Language:English
English
Published: Springer-Verlag 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24069/
http://psasir.upm.edu.my/id/eprint/24069/1/Differentiation%20of%20lard%20from%20other%20edible%20fats%20and%20oils%20by%20means%20of%20Fourier%20transform%20infrared%20spectroscopy%20and%20chemometrics.pdf

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