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Application of Multivariate Analysis in Mid-Infrared Spectroscopy as a Tool for the Evaluation of Waste Frying Oil Blends

✍ Scribed by Luciano Hocevar, Vitória R. B. Soares, Fábio S. Oliveira, Maria Graças A. Korn, Leonardo S. G. Teixeira

Book ID: 113089662
Publisher: Springer-Verlag
Year: 2011
Tongue: English
Weight: 588 KB
Volume: 89
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-011-1968-8

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## Academy of Sciences of the GDR \* The term MFC is used here for such products obtained by thermic treatment of pro,-,n hydrolysates in presence of carbohydrates and other additives. The term includes all preparations which are added to meat products, soups or snacks instead of meat.