Analysis of lard in sausage using Fourier transform infrared spectrophotometer combined with chemometrics

Autor: Mustafa Ahda, Satriyo W Prihandoko, Any Guntarti, Aprilia Kusbandari

Publikováno v: Journal of Pharmacy and Bioallied Sciences, Vol 11, Iss 8, Pp 594-600 (2019)
Journal of Pharmacy & Bioallied Sciences

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 st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::055c94f96fa86dba689ebeeb2ec3235a
https://doi.org/10.4103/jpbs.jpbs_209_19