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

• Hoofdauteurs: Omar Dahimi (Auteur), Mohd. Sukri Hassan (Auteur), Alina Abdul Rahim (Auteur), Sabo Mohammed Abdulkarim (Auteur), Siti Mashitoh A. (Auteur)
• Formaat: Boek
• Gepubliceerd in: LPPT Universitas Gadjah Mada, 2014-01-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: 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...