Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed-Reference-Cited by-同舟云学术

Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

Published:2012-01 Issue:1 Volume:90 Page:43-51
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Prieto N.,Dugan M.E.R.,López-Campos O.,McAllister T.A.,Aalhus J.L.,Uttaro B.

Funder

Spanish National Research Council (CSIC)

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Survey of the fatty acid composition of Canadian beef: Backfat and longissimus lumborum muscle;Aldai;Canadian Journal of Animal Science,2009

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

3. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy;Andrés;Meat Science,2007

4. Coronary heart diseases statistics;British Heart Foundation,2006

5. Guide to the care and use of experimental animals;CCAC,1993

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not?;Food Research International;2023-10

2. Elektronik Burun Metal Oksit Yarı İletken Sensörlerin Gıda Analizlerinde Kullanımı;Akademik Gıda;2022-12-27

3. Prediction of fatty acids composition in the rainbow trout Oncorhynchus mykiss by using Raman micro-spectroscopy;Analytica Chimica Acta;2022-01

4. Trans ‐10 18:1 in ruminant meats: A review;Lipids;2021-10-04

5. Bison muscle discrimination and color stability prediction using near-infrared hyperspectral imaging;Biosystems Engineering;2021-09