Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

E-ISSN： 2048-7177|4|2|269-283

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.4, Iss.2, 2016-03, pp. : 269-283

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence

By Swatland H.J. Barbut S.

Food Research International, Vol. 28, Iss. 4, 1995-01 ,pp. : 325-330

Elsevier

Access to resources Recommend Favorite

Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence

By Swatland H.J. Barbut S.

Food Research International, Vol. 28, Iss. 4, 1995-01 ,pp. : 323-323

Elsevier

Access to resources Recommend Favorite

Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence

By Swatland H.J. Barbut S.

Food Research International, Vol. 28, Iss. 3, 1995-01 ,pp. : 227-232

Elsevier

Access to resources Recommend Favorite

Plant-based alternatives to meat

By Davies Jill Lightowler Helen

Nutrition & Food Science, Vol. 98, Iss. 2, 1998-02 ,pp. : 90-94

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Dietary properties of lamb meat and human health

By Polidori Paolo

Mediterranean Journal of Nutrition and Metabolism, Vol. 4, Iss. 1, 2011-04 ,pp. : 53-56

Springer Publishing Company

Access to resources Recommend Favorite