Authentication of edible oils using Fourier transform infrared spectroscopy and pattern recognition methods
Isio Sota‐Uba, Matthew Bamidele, James T. Moulton, Karl S. Booksh, Barry K. Lavine
Topics & Concepts
Edible oilCanolaFourier transform infrared spectroscopyFood scienceMathematicsAdulterantEdible plantsComposition (language)ChemistryPattern recognition (psychology)Artificial intelligenceChromatographyComputer scienceEngineeringChemical engineeringLinguisticsPhilosophySpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisMeat and Animal Product Quality