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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor and Francis Ltd.
2017
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| 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 |