F. Wegmüller

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  • F Wegmüller
  • 1994
The results of this work demonstrate that the quality of frying fats can be quantitatively tested with sufficient accuracy by dielectric measurements. Independently of the type of the frying fat and the fried food all converted food-oil-sensor data agreed within 2-sigma-error intervals with the polar amounts obtained by an improved version of the commonly(More)
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