Related references
Note: Only part of the references are listed.Analysis of Lard's Aroma by an Electronic Nose for Rapid Halal Authentication
M. Nurjuliana et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2011)
Lipid and Fatty Acid Composition of Mesocarp and Seed of Avocado Fruits Harvested at Northern Range in Japan
Fumio Takenaga et al.
JOURNAL OF OLEO SCIENCE (2008)
Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period
F Ozdemir et al.
FOOD CHEMISTRY (2004)
Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana mill.) oil
AO Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Lard uptake and its detection in selected food products deep-fried in lard
JMN Marikkar et al.
FOOD RESEARCH INTERNATIONAL (2003)
Comparative analysis of different plant oils by high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry
A Jakab et al.
JOURNAL OF CHROMATOGRAPHY A (2002)
Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry
JMN Marikkar et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2001)