Discrimination of different processed animal proteins (PAPs) by FT-IR spectroscopy based on their fat characteristics

Discrimination of different processed animal proteins (PAPs) by FT-IR spectroscopy based on their fat characteristics

This study was undertaken to explore the potential of FT-IR technique for discriminating different species of processed animal proteins (PAPs) based on their fat characteristics. A total of 47 source-reliable PAPs samples containing fish meal, porcine, bovine, ovine and poultry meat and bone meal (M...

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Bibliographic Details
Main Authors: Pu, Q., Han, L., Liu, X.
Format: Article
Language:English
Published: Presses Agronomiques de Gembloux 2014-01-01
Series:Biotechnologie, Agronomie, Société et Environnement
Subjects:
Meat meal
bone meal
fish meal
fats
spectroscopy
Online Access:http://hdl.handle.net/11006/145

Internet

http://hdl.handle.net/11006/145

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