Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types-Reference-Cited by-同舟云学术

Comparison of GC and NIR spectra as a rapid tool for food fraud detection: Case of butter adulteration with different fat types

Published:2021-07-18 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Kazazić Snježana¹,Gajdoš‐Kljusurić Jasenka²,Radeljević Biljana³,Plavljanić Dijana³,Špoljarić Jasminka³^ORCID,Ljubić Tihana³,Bilić Branka¹,Mikulec Nataša³

Affiliation:

1. Division of Physical Chemistry Ruđer Bošković Institute Zagreb Croatia

2. Faculty of Food Technology and Biotechnology, Department of Process Engineering University of Zagreb Zagreb Croatia

3. Faculty of Agriculture, Department of Dairy Science University of Zagreb Zagreb Croatia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15732

Reference36 articles.

1. Fatty Acid Composition of Margarines and Cooking Fats Available on the Czech Market

2. An overview of multivariate qualitative methods for food fraud detection

3. Determination of fatty acids and lipid classes in salmon oil by near infrared spectroscopy

4. Council Regulation (EU)2007/1234 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).OJEUL 299/1 ‐ L 299/149.

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