Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics
Butter may be adulterated with cheaper animal fats, such as chicken fat (CF). Thus, the detection and quantification of butter adulteration with CF was monitored using Fourier transform infrared (FTIR) spectroscopy, combined with chemometric of partial least square (PLS) at the frequency regions of...
保存先:
| 主要な著者: | , , , , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Consejo Superior de Investigaciones Científicas
2013-09-01
|
| シリーズ: | Grasas y Aceites |
| 主題: | |
| オンライン･アクセス: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|