Fourier transform infrared spectroscopy on cooking oils
The purpose of this study is to optimize and characterize the cooking oils using Fourier Transform Infrared Spectroscopy (FTIR) in combination with the help of multivariate tool, Principal Component Analysis (PCA). Six cooking oils were purchased for this project. Extra Virgin Olive oil is used a...
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| 主要作者: | |
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| 格式: | Final Year Project |
| 語言: | English |
| 出版: |
2013
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| 主題: | |
| 在線閱讀: | http://hdl.handle.net/10356/53742 |
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