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Food authenticity is an issue of concern to food processors, retailers, regulatory authorities and consumers alike. Near infrared (NIR) spectroscopy has many potential advantages as an authenticity testing tool and has already been applied to a number of authentication problems using a range of sample presentation and chemometric techniques. This review outlines the principles of the statistical procedures used so far, and summarises the work reported to-date on a range of foods and food ingredients.
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Gérard Downey (1996) studied this question.
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