Differentiation of Lard from Other Edible Fats by Gas Chromatography-Flame Ionisation Detector (GC-FID) and Chemometrics

• Hauptverfasser: Omar Dahimi (Verfasst von), Mohd. Sukri Hassan (Verfasst von), Alina Abdul Rahim (Verfasst von), Sabo Mohammed Abdulkarim (Verfasst von), Siti Mashitoh A. (Verfasst von)
• Format: Buch
• Veröffentlicht: LPPT Universitas Gadjah Mada, 2014-01-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: Connect to this object online.

The presence of lard or its derivatives in any food products is a serious religious issue among Muslim and Judaism. Thus, the objective of this study was to investigate the use of gas chromatography with flame ionisation detector (GC-FID) coupled with chemometrics techniques such as Principle Compon...