Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model-Reference-Cited by-同舟云学术

Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model

Published:2019-12-09 Issue:1 Volume:53 Page:44-54
ISSN:0038-7010
Container-title:Spectroscopy Letters
language:en
Short-container-title:Spectroscopy Letters

Author:

Qiao Lu¹²,Lu Bing¹,Dong Jun¹,Li Bingquan³,Zhao Binghe³,Tang Xiuying¹^ORCID

Affiliation:

1. College of Engineering, China Agricultural University, Haidian, China;

2. Institute of Quality Standards and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Haidian, China;

3. Inner Mongolia Saifeiya Agricultural Science and Technology Development Co. Ltd., Inner Mongolia, China

Publisher

Informa UK Limited

Subject

Spectroscopy,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00387010.2019.1690523

Reference36 articles.

1. A method for nondestructive prediction of pork meat quality and safety attributes by hyperspectral imaging technique

2. Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis

3. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

4. NIR models for predicting total sugar in tobacco for samples with different physical states

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