Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy.
Recently, lard adulteration has highlighted the importance of checking raw materials and food products in order to assure their authenticity. Discriminant analysis (DA) using selected frequency regions (3,050–2,800, 1,800–1,600, and 1,500–650 cm−1) was exploited for the classification of lard and ot...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Springer Verlag
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24102/1/Discriminant%20analysis%20of%20selected%20edible%20fats%20and%20oils%20and%20those%20in%20biscuit%20formulation%20using%20FTIR%20spectroscopy.pdf |