You work in quality control for a company that makes olive oil. You are informed

You work in quality control for a company that makes olive oil. You are informed that a batch of canola oil was improperly stored during July in a warehouse in Nevada and you are concerned about potential lipid oxidation in the product.
What tests would you use to measure primary and secondary lipid oxidation products? Mention at least two methods to measure primary products and two to measure secondary products. Explain why you selected each method.
Describe the strategy and steps you will follow to determine if the product needs to be discarded or not.
Expectation: Your answer must be at least 300 words and include at least 2 references properly cited in the text and listed after your answer in a list of references section. References must follow the APA format.

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