Comparison of Vegetable Oils and Monitoring of Rancidity and Lard Adulteration in Palm Olein Using Electronic Nose

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Comparison of Vegetable Oils and Monitoring of Rancidity and Lard Adulteration in Palm Olein Using Electronic Nose

Flavour analysis is typically performed by organoleptic panel, which is often expensive and less objective. A novel approach using a surface acoustic wave (SAW) sensing-based electronic nose (zNose™) for flavour analysis was explored in this study for determination of some parameters of edible oils...

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Bibliographic Details
Main Author:	Gan, Howe Lin
Format:	Thesis
Language:	English English
Published:	2004
Subjects:	Oils and fats, Edible. Vegetable oils.
Online Access:	http://psasir.upm.edu.my/id/eprint/492/ http://psasir.upm.edu.my/id/eprint/492/1/549726_FSMB_2004_20.pdf

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