Potential of fluorescence spectroscopy to predict fatty acid composition of beef

Author:

Aït-Kaddour A.,Thomas A.,Mardon J.,Jacquot S.,Ferlay A.,Gruffat D.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Development of a portable spectrofluorimeter for measuring the microbial spoilage of minced beef;Aït-Kaddour;Meat Science,2011

2. Effects of diets supplemented with oil seeds and vitamin E on specific fatty acids of rectus abdominis muscle in Charolais fattening bulls;Bauchart;Indicators of Milk and Beef Quality,2005

3. Conjugated linoleic acids as functional food: An insight into their health benefits;Benjamin;Nutrition and Metabolism,2009

4. Effects of mild heating and acidification on the molecular structure of milk components as investigated by synchronous front-face fluorescence spectroscopy coupled with parallel factor analysis;Boubellouta;Applied Spectroscopy,2008

5. Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy;Brondum;Meat Science,2000

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