NURRULHIDAYAH, A. F.; ROHMAN, A.; AMIN, I.; SHUHAIMI, M.; KHATIB, A. Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics. Grasas y Aceites, [S. l.], v. 64, n. 4, p. 349–355, 2013. DOI: 10.3989/gya.072812. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1440. Acesso em: 2 may. 2024.