QR Kod

Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil

During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These...

Ful tanımlama

Kaydedildi:
Asıl Yazarlar: Usman Akram, Amna Sahar, Aysha Sameen, Niaz Muhammad, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Usman, Hafiz Ubaid ur Rahman
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Taylor & Francis Group 2023-09-01
Seri Bilgileri:International Journal of Food Properties
Konular:
Butter adulteration
FTIR spectroscopy
Multivariate analysis
PCA
PLS regression
Online Erişim:https://www.tandfonline.com/doi/10.1080/10942912.2022.2158860
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller