Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy-Reference-Cited by-同舟云学术

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

Published:2011-06 Issue:3 Volume:126 Page:1354-1360
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cai Jianrong,Chen Quansheng,Wan Xinmin,Zhao Jiewen

Funder

National Natural and Science Foundation of China

Natural and Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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4. Using reflectance spectroscopy to predict beef tenderness;Bowling;Meat Science,2009

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

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