Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography

Food authentication is an interesting issue for all parties in the food industry, including the fats and oils industry. Some unethical players try to blend high-quality foods, such as butter, with lower ones like lard, therefore, the analytical methods capable of analyzing the adulteration practices...

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Bibliographic Details
Main Authors: Ahmad Fadzillah, Nurrulhidayah, A., Rohman, Rosman, Arief Salleh, Ismail, Amin, Mustafa, Shuhaimi, Mohd Yusof, Farahwahida, O., Rashidi, J., Mohammad Aizat, Khatib, Alfi
Format: Article
Language:English
Published: Taylor & Francis 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60972/
http://psasir.upm.edu.my/id/eprint/60972/1/Authentication%20of%20butter%20from%20lard%20adulteration%20using%20high-resolution%20of%20nuclear%20magnetic%20resonance%20spectroscopy%20and%20high-performance%20liquid%20chromatography.pdf

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