Analysis of lard in palm oil using long-wave near-infrared (LW-NIR) spectroscopy and gas chromatography-mass spectroscopy (GC–MS)
Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | مقال |
| منشور في: |
Springer New York
2022
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| الوسوم: |
إضافة وسم
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