Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy-Reference-Cited by-同舟云学术

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Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopy

Published:2019-07 Issue: Volume:287 Page:369-374
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Huan,Saito Yoshito,Riza Dimas Firmanda Al,Kondo Naoshi,Yang Xinting,Han Donghai

Funder

Beijing Postdoctoral Research Foundation

Beijing Academy of Agricultural and Forestry Sciences

Youth Research Fund of Beijing Academy of Agricultural and Forestry Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Potential of fluorescence spectroscopy to predict fatty acid composition of beef;Aït-Kaddour;Meat Science,2016

2. Image Segmentation by Using Threshold Techniques;Alamri;Computer Science,2010

3. Fluorescence spectroscopy: A rapid tool for analyzing dairy products;Andersen;Journal of Agricultural and Food Chemistry,2008

4. PARAFAC. Tutorial and applications;Bro;Chemometrics and Intelligent Laboratory Systems,1997

5. On attempts to measure the tenderness of Longissimus Dorsi muscles using fluorescence emission spectra;Egelandsdal;Meat Science,2002

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