A new approach for species discrimination of different processed animal proteins based on fat characteristics

A new method for discriminating processed animal proteins (PAP) from different species based on their fat characteristics was established for the first time in this study. A total of 53 reliable PAP samples containing fish meal (FM), porcine, poultry, bovine, and ovine meat and bone meal (MBM) were...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	European journal of lipid science and technology 2016-04, Vol.118 (4), p.576-583
Hauptverfasser:	Pu, Qiankun, Han, Lujia, Liu, Xian
Format:	Artikel
Sprache:	eng
Schlagworte:	Bovine spongiform encephalopathy Datasets Discrimination Fatty acid Fatty acids Fish Partial least square Principal components analysis Processed animal protein Proteins Species discrimination
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!