Use of Fourier Transform Infrared (FTIR) Spectroscopy and Chemometrics for Analysis of Lard Adulteration in “Rambak” Crackers

The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation

(2015) Halida Rahmania et al.   MEAT SCIENCE

Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis

(2014) Yuny Erwanto et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Differentiation of Lard, Chicken Fat, Beef Fat and Mutton Fat by GCMS and EA-IRMS Techniques

(2013) Nina Naquiah Ahmad Nizar et al.   Journal of Oleo Science

Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

(2013) Endah Kurniawati et al.   MEAT SCIENCE

Characterization of oils and fats by 1H NMR and GC/MS fingerprinting: Classification, prediction and detection of adulteration

(2012) Guihua Fang et al.   FOOD CHEMISTRY

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

(2012) L. Xu et al.   MEAT SCIENCE

Detection of Animal Fat Contaminations in Sunflower Oil By Differential Scanning Calorimetry

(2011) J.M.N. Marikkar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Molecular assay to fraud identification of meat products

(2011) Abbas Doosti et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Application of Fast Gas Chromatography and Fourier Transform Infrared Spectroscopy for Analysis of Lard Adulteration in Virgin Coconut Oil

(2010) Tengku Salwani Tengku Mansor et al.   Food Analytical Methods

Analysis of Lard’s Aroma by an Electronic Nose for Rapid Halal Authentication

(2010) M. Nurjuliana et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Differentiation of Lard From Other Edible Fats and Oils by Means of Fourier Transform Infrared Spectroscopy and Chemometrics

(2010) Yaakob B. Che Man et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

(2009) D.M. Hashim et al.   FOOD CHEMISTRY