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|Title:||Species Identification of Processed Animal Fat: Potential of Different Methods|
|Authors:||VON HOLST CHRISTOPH; BAETEN VINCENT; BERBEN Gilbert; BELLORINI STEFANO|
|Citation:||INFORM: International News on Fats Oils and Related Materials vol. 18 no. 8 p. 570-572|
|Type:||Articles in periodicals and books|
|Abstract:||This research demonstrated that FT-NIR works well when analysing pure tallow, regardless of the process conditions and the purity degree, but showed difficulties when working on mixtures. In contrast, PCR and immunoassays showed outstanding sensitivity, because tallow could even be detected when mixed to other fats at a low ratio. However, both methods scored worse in the case of "premier jus", due to its extremely low content of insoluble impurities.|
|JRC Institute:||Health, Consumers and Reference Materials|
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