Wild Boar Fat Analysis in Beef Sausage Using FTIR Method (Fourier Transform Infrared) Combined with Chemometrics

https://doi.org/10.20885/JKKI.Vol9.Iss1.art4

Tengku Nur Indah Sari
Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
Any Guntarti
[email protected]

Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

Last Updated : November 5, 2025

Total Citation : 8

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Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination

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Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage

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European Food Research and Technology : 2025
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Engineering Innovations : 2025
Authentication of Wistar rat fats with gas chromatography mass spectometry combined by chemometrics

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Potravinarstvo Slovak Journal of Food Sciences : 2020
Multifaceted Protocols in Biotechnology, Volume 2

Abdul Rohman, Nurrulhidayah Ahmad Fadzillah
Authentication of Halal Products using FTIR Spectroscopy

Sarfaraz Ahmed Mahesar, Syed Tufail Hussain Shah, Mohamed Fawzy Ramadan, Waris Nawab Panhwar

SpringerBriefs in Food, Health, and Nutrition : 2025

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