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...

Full description

Bibliographic Details
Main Authors: Ahmad Fadzlillah, Nurrulhidayah, Rohman, Abdul, Rosman, Arieff Salleh, Amin, I., Shuhaimi, Mustafa, Mohd Yusof, Farahwahida, Othman, Rashidi, Jamaludin, Mohammad Aizat, Khatib, Alfi
Format: Article
Language:English
English
Published: Taylor and Francis Ltd. 2017
Subjects:
Online Access:http://irep.iium.edu.my/59212/
http://irep.iium.edu.my/59212/
http://irep.iium.edu.my/59212/
http://irep.iium.edu.my/59212/1/59212_Authentication%20of%20butter%20from%20lard_complete.pdf
http://irep.iium.edu.my/59212/2/59212_Authentication%20of%20butter%20from%20lard_scopus.pdf