Differentiation of fractionated components of lard from other animal fats using different analytical techniques
A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS),...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Penerbit UKM
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/ http://irep.iium.edu.my/59649/1/PAPER-Published%20version.pdf http://irep.iium.edu.my/59649/7/Differentiation%20of%20fractionated%20components%20of%20lard%20from%20other%20animal%20fats%20using%20different%20analytical%20techniques.pdf |
Internet
http://irep.iium.edu.my/59649/http://irep.iium.edu.my/59649/
http://irep.iium.edu.my/59649/
http://irep.iium.edu.my/59649/1/PAPER-Published%20version.pdf
http://irep.iium.edu.my/59649/7/Differentiation%20of%20fractionated%20components%20of%20lard%20from%20other%20animal%20fats%20using%20different%20analytical%20techniques.pdf