The use of analytical techniques for qualitative differentiation of lipids extracted from cheese samples and lard
A study was carried out to differentiate three different types of cheese lipids from lard using GC-MS, Fourier transform infrared (FTIR) spectrometry and Differential Scanning Calorimetry (DSC). Sample of the cheese lipids and lard were extracted and analyzed using these three instruments. Results s...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher Ltd.
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/ http://irep.iium.edu.my/58870/4/Lipds%20Extracted%20from%20Cheese%20%28JFAE%29%202017_issue3%264_f3.pdf http://irep.iium.edu.my/58870/10/58870_The%20use%20of%20analytical%20techniques%20for%20qualitative%20differentiation_SCOPUS.pdf |
Internet
http://irep.iium.edu.my/58870/http://irep.iium.edu.my/58870/
http://irep.iium.edu.my/58870/
http://irep.iium.edu.my/58870/4/Lipds%20Extracted%20from%20Cheese%20%28JFAE%29%202017_issue3%264_f3.pdf
http://irep.iium.edu.my/58870/10/58870_The%20use%20of%20analytical%20techniques%20for%20qualitative%20differentiation_SCOPUS.pdf