Lard uptake and its detection in selected food products deep-fried in lard

Food Research International

Volumn 36, Issue 9-10, 2003, Pages 1047-1060

  Marikkar, J M N ^a   Ghazali, H M ^a   Long, K ^b   Lai, O M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

Author keywords

Animal fat; Deep fat frying; DSC; Food adulteration; Lard; Peanuts; Tempeh

Indexed keywords

COOLING; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OILS AND FATS;

GAS LIQUID CHROMATOGRAPHY (GLC);

FOOD PROCESSING;

ANIMALIA; ARACHIS HYPOGAEA; GALLUS GALLUS; GLYCINE MAX;

EID: 10744228974     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2003.08.003     Document Type: Article

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