Detection of formaldehyde in cheese using FTIR spectroscopy
A new analytical method was developed for determining formaldehyde (CH2O) in cheese by FTIR spectroscopy. Formaldehyde (CH2O) was also spiked at 0 to 100 mg/100g in freshly prepared cheese. Two sets, each of twenty one (21) samples, were prepared using the same type of soft white cheese. FTIR spectr...
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| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯à®•à®³à¯: | , |
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| வடிவமà¯: | கடà¯à®Ÿà¯à®°à¯ˆ |
| மொழி: | English |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)"""
2017
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| பகà¯à®¤à®¿à®•à®³à¯: | |
| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/ http://irep.iium.edu.my/62110/1/62110_Detection%20of%20formaldehyde%20in%20cheese.pdf |
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