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Application of IR spectrophotometry and GLC technique for characterization and quality assessment of lard-camel tallow mixtures

1989

Youssef, M.K.E. | Rashwan, M.R.A.

AGROVOC Keywords
acide gras backfat calidad camel meat carne de camello chromatographie gaz liquide espectroscopia infrarroja fatty acids gas liquid chromatography infrared spectrophotometry lard gras quality sebo spectroscopie infrarouge suif tallows tocino dorsal viande de chameau
Bibliographic information
Publisher
SFI
Other Subjects
Acidos grasos; Cromatografia gas-liquido; Qualite
Language
English
Note
Summary (En)
2 ill., 4 tables; 15 ref.
Type
Conference; Summary
Source
Proceedings, 2 (session 2, 3 and 4) ICOMST-89, Slagteriernes Forskningsinstitut, Roskilde (Denmark).- Roskilde (Denmark): SFI, 1989. p. 556-562
Conference
35. International Congress of Meat Science and Technology, Copenhagen (Denmark), 20-25 Aug 1989
1995-08-15
AGRIS AP
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