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Lipstick: More than a Fashion Trend. Res. J. Soc. Sci. Manag. 1, 117-128 (2011)."},{"key":"2","doi-asserted-by":"crossref","unstructured":"2) Anonymous. Final report on the safety assessment of lard glyceride, hydrogenated lard glyceride, lard glycerides, hydrogenated lard glycerides, lard and hydrogenated lard. Int. J. Toxicol. 20 Suppl. 2, 57-64 (2001).","DOI":"10.1080\/10915810117438"},{"key":"3","doi-asserted-by":"crossref","unstructured":"3) Regenstein, J. M.; Chaudry, M. M.; Regenstein, C.E. The kosher and halal food laws. Compr. Rev. Food Sci. Food Saf. 2, 111-127 (2003).","DOI":"10.1111\/j.1541-4337.2003.tb00018.x"},{"key":"4","unstructured":"4) Food and Drug Administration. GRAS Substances (SCOGS) Database - Select Committee on GRAS Substances (SCOGS) Opinion: Lard (packaging), Retrieved on 23<sup>rd<\/sup> November 2014 from http:\/\/www.fda.gov\/Food\/IngredientsPackagingLabeling\/GRAS\/SCOGS\/ucm260450.htm, (2013)."},{"key":"5","unstructured":"5) Lauffer, P. G. I. 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Quantification of lard in the mixture with olive oil in cream cosmetics based on FTIR spectra and chemometrics for Halal authentication. Jurnal Teknologi 69, 113-119 (2014).","DOI":"10.11113\/jt.v69.2062"},{"key":"9","doi-asserted-by":"crossref","unstructured":"9) Marikkar, J. M. N.; Lai, O. M.; Ghazali, H. M.; Che Man, Y. B. Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard. Food Chem. 76, 249-258 (2002).","DOI":"10.1016\/S0308-8146(01)00257-6"},{"key":"10","unstructured":"10) Rohman, A.; Triyana, K.; Sismindari; Erwanto, Y. Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis. Int. Food Res. J. 19, 475-479 (2012)."},{"key":"11","doi-asserted-by":"crossref","unstructured":"11) Che Man, Y. B.; Gan, H. L.; NorAini, I.; Nazimah, S. A. H.; Tan, C. P. Detection of lard adulteration in RBD palm olein using an electronic nose. 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