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...
Gardado en:
| Main Authors: | , , , , , |
|---|---|
| Formato: | Artigo |
| Publicado: |
Springer New York
2022
|
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|