Identification of animal meat muscles by visible and near infrared reflectance spectroscopy

Author:

Cozzolino D,Murray I

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Mid-infrared spectroscopy and chemometrics for the authentication of meat products;Al Jowder;Journal of Agriculture and Food Chemistry,1999

2. Mid-infrared spectroscopy and authenticity problems in selected meats;Al Jowder;Food Chemistry,1997

3. Detection of adulteration in cooked meat products by mid-infrared spectroscopy;Al Jowder;Journal of Agriculture and Food Chemistry,2002

4. Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS);Alomar;Meat Science,2003

5. Meat speciation using an hierarchical approach and logistic regression;Arnalds,2002

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