Journal Pre-proofs Detection of lard in butter using Raman spectroscopy combined with chemo‐ metrics Osman Taylan, Nur Cebi, Mustafa Tahsin Yilmaz, Osman Sagdic, Ahmed Bakhsh PII: S0308-8146(20)31206-1 DOI: https://doi.org/10.1016/j.foodchem.2020.127344 Reference: FOCH 127344 To appear in: Food Chemistry Received Date: 24 September 2019 Revised Date: 26 May 2020 Accepted Date: 12 June 2020 Please cite this article as: Taylan, O., Cebi, N., Tahsin Yilmaz, M., Sagdic, O., Bakhsh, A., Detection of lard in butter using Raman spectroscopy combined with chemometrics, Food Chemistry (2020), doi: https://doi.org/ 10.1016/j.foodchem.2020.127344 This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2020 Published by Elsevier Ltd.