Lard traceability in lard-adulterated starch-based food using qPCR and evaluation of chemometrics and random forest on GC-MS chromatogram

The adulteration of lard in food materials can go undetected or encapsulated, increasing the difficulties in identifying food components within. Therefore, a reliable technique for detecting lard adulteration in starch-based foods is required to protect consumers from potential food adulteration. Th...

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Bibliographic Details

Main Author:	Azizan, Nur Inani
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Food additives - Analysis Food of animal origin - Fat content
Online Access:	http://psasir.upm.edu.my/id/eprint/104660/1/NUR%20INANI%20BINTI%20AZIZAN%20-%20IR.pdf