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

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

Research Authors
M. Kamal E. Youssef and Mohamed R. A. Rashwan
Research Department
Department of Food Science and Technology
Research Journal
International Congress of meat Science & Technology
Research Member
Mohamed Rashwan Abdel-Aal Rashwan
Research Pages
556 - 562
Research Rank
3
Research Vol
Vol. 2
Research Year
1989