Correlation between spectral permittivity characteristics and fatty acid methyl ester composition for lard detection in edible oils

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Correlation between spectral permittivity characteristics and fatty acid methyl ester composition for lard detection in edible oils

Lard adulteration in processed food has been a major public concern as it tightly connected to religion and believes, other than concern on the danger of heart coronary diseases. A number of works have been applied on discriminating lard from other animal fats and plant oils. Most of them are based...

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Bibliographic Details
Main Author:	Amat Sairin, Masyitah
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Oils and fats - Analysis Lard
Online Access:	http://psasir.upm.edu.my/id/eprint/77155/ http://psasir.upm.edu.my/id/eprint/77155/1/IPPH%202018%203%20ir.pdf

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