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Multivariate statistical analysis treatment of DSC thermal properties for animal fat adulteration.
- Source :
-
Food Chemistry . Sep2014, Vol. 158, p132-138. 7p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] The adulteration of beef tallow and chicken fat with lard was investigated by DSC. [•] The effects of lard have been found to be in dose dependant manner. [•] Principal component analysis has shown the ability of detection of lard less than 0.5%. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 158
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 95506398
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.02.087