Figures & data
Table 1. Assignments of signals of 1H-NMR spectra from samples. Signal number agrees with those in .
Figure 2. 1H-NMR spectra of butter and lard mixtures showing changes in the height ratio at 2.60–2.84 ppm due to the increase of lard percentages at 0 to 10 ppm.
![Figure 2. 1H-NMR spectra of butter and lard mixtures showing changes in the height ratio at 2.60–2.84 ppm due to the increase of lard percentages at 0 to 10 ppm.](/cms/asset/5b7353d6-5dab-48fd-9e23-5ec1064fd9b0/ljfp_a_1233428_f0002_oc.jpg)
Table 2. Fatty acid composition of butter and lard by gas chromatography mass spectrometry analysis.
Table 3. Triacylglycerol (TAG) composition of lard, butter, and other animal fats.