Chemometric Evaluation on Profiles of Lard and Selected Edible Fats After Heating-Process Using Spectroscopy and Chromatography Techniques
This research aims to evaluate the profile of lard using the chemometric method to discriminate lard from other types of fat after the heating-process and determination of biomarkers in lard. In this research, two types of samples were conducted. First, a total of 270 lard were collected from belly...
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