Application of near-infrared transmittance spectroscopy in the determination of fat, protein and dry matter in Atlantic halibut fillet-Reference-Cited by-同舟云学术

Application of near-infrared transmittance spectroscopy in the determination of fat, protein and dry matter in Atlantic halibut fillet

Published:1998-08 Issue:1-2 Volume:42 Page:199-207
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

Nortvedt Ragnar,Torrissen Ole J.,Tuene Stig

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference17 articles.

1. B.G. Osborne, T. Fearn, P.H. Hindle, Practical NIR Spectroscopy with Applications in Food and Beverage Analysis, 2nd ed., Longman Scientific & Technical, Essex, 1993, 227 pp.

2. Atlantic salmon average fat content estimated by near-infrared transmittance spectroscopy;Wold;J. Food Sci.,1996

3. Nondestructive determination of fat, moisture and protein in salmon fillets by use of near infrared diffuse spectroscopy;Isaksson;J. Sci. Food Agric.,1995

4. Predicting carcass composition of rainbow trout by near-infrared reflectance spectroscopy;Gjerde;J. Anim. Breed. Genet.,1987

5. Near infrared reflectance analysis of fat, protein and gross energy of chicken and rainbow trout carcasses;Valdes;Can. J. Anim. Sci.,1989

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