Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O. keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy

Author： Lin M.   Cavinato A.G.   Huang Y.   Rasco B.A.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.36, Iss.8, 2003-01, pp. : 761-766

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