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Application of multivariate statistical methods to extend the authenticity control of flavour constituents of apple juice

✍ Scribed by T. König; P. Schreier

Book ID: 105901120
Publisher: Springer
Year: 1999
Tongue: English
Weight: 58 KB
Volume: 208
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170050389

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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.