Classification model for detection and discrimination of inedible plastic adulterated palm cooking oil using atr-ftir spectroscopy combined with principal component analysis
Adulteration of edible oil by replacing or admixing cheaper or waste oil is an irresponsible act motivated by profiteering. A more sinister act of dissolving inedible plastic materials in hot oil during frying to enhance the crispiness and prolong the shelf life of deep-fried snacks has been alleged...
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| Format: | Article |
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Malaysian Society of Analytical Sciences
2021
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