Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectros...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| 格式: | Article |
| 语言: | English English |
| 出版: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
|
| 在线阅读: | http://psasir.upm.edu.my/30471/ http://psasir.upm.edu.my/30471/ http://psasir.upm.edu.my/30471/1/30471.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|