Analysis of Lard in Palm Oil Using Long-Wave Near-Infrared (LWNIR) 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...
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Springer
2022
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