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Analysis of Lard in Sausage Using Fourier Transform Infrared Spectrophotometer Combined with Chemometrics
Sausage is one of foods which must be confirmed halal to consumers. Meat is commonly used in producing sausages, especially beef. However, due to high cost of meat producer usually mixes the ingredients with other cheaper meats, such as pork. This study aimed to analyze the differences in the spectr...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Wolters Kluwer - Medknow
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020832/ https://www.ncbi.nlm.nih.gov/pubmed/32148369 http://dx.doi.org/10.4103/jpbs.JPBS_209_19 |