Proximate analysis of homogenized and minced mass of pork sausages by NIRS

Author:

Ortiz-Somovilla V.,España-España F.,Gaitán-Jurado A.J.,Pérez-Aparicio J.,De Pedro-Sanz E.J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Measuring fat content of ground beef stream using on-line visible/NIR spectroscopy;Anderson;Transactions of the ASAE,2003

2. BOE 21 marzo. (1980). Orden 7 febrero, por la que se regula la norma de calidad para productos cárnicos embutidos crudos-curados en el mercado interior.

3. Prediction of pork quality characteristics using visible and near-infrared spectroscopy;Chan;Transactions of the ASAE,2002

4. The use of visible and near-infrared reflectance spectroscopy to predict colour on both intact and homogenised pork muscle;Cozzolino;Lebensmittel Wissenschaft Und Technologie,2003

5. Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy;Cozzolino;Journal of Near Infrared Spectroscopy,2002

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