Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics-Reference-Cited by-同舟云学术

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Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

Published:2014-01 Issue:1 Volume:96 Page:94-98
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kurniawati Endah,Rohman Abdul,Triyana Kuwat

Funder

Directorate of Higher Education, Ministry of Education and Culture, Republic of Indonesia

Riset Unggulan Strategis Nasional

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Analysis of pork adulteration in commercial burgers targeting porcine-specific mitochondrial cytochrome B gene by TaqMan probe real-time polymerase chain reaction;Ali;Food Analytical Methods,2012

2. Swine-specific PCR-RFLP assay targeting mitochondrial cytochrome B gene for semiquantitative detection of pork in commercial meat products;Ali;Food Analytical Methods,2012

3. Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction;Ali;Meat Science,2012

4. Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils;Bendini;Journal of Food Quality,2007

5. Detection of lard mixed with body fats of chicken, lamb, and cow by Fourier transform infrared spectroscopy;Che Man;Journal of the American Oil Chemists' Society,2001

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2. Emerging analytical techniques in food safety and biosecurity;Green Chemistry in Food Analysis;2024

3. A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook;Heliyon;2023-06

4. Infrared Spectroscopy-Based Chemometric Analysis for Lard Differentiation in Meat Samples;Computers, Materials & Continua;2023

5. CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS;GIDA / THE JOURNAL OF FOOD;2022-12-02

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