Research Output | Dar Al-hikmah Library | IIUM Only
A study was conducted to differentiate fractionated components of lard namely lard olein (LO) and lard stearin (LS) from other common animal fats. Lard fractions and animal fats were analyzed using differential scanning calorimetry (DSC), elemental analyzer–isotope ratio mass spectrometry (EA-IRMS), gas chromatography mass spectrometry (GC-MS), a