Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression ( i SPA-PLS)-Reference-Cited by-同舟云学术

Determination of fat content in chicken hamburgers using NIR spectroscopy and the Successive Projections Algorithm for interval selection in PLS regression ( i SPA-PLS)

Published:2018-01 Issue: Volume:189 Page:300-306
ISSN:1386-1425
Container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy

Author:

Krepper Gabriela,Romeo Florencia,Fernandes David Douglas de Sousa,Diniz Paulo Henrique Gonçalves Dias,de Araújo Mário César Ugulino,Di Nezio María Susana,Pistonesi Marcelo Fabián,Centurión María Eugenia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Ministerio de Ciencia, Tecnología e Innovación Productiva

Universidad Nacional del Sur

Proyecto Grupo de Investigación

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference31 articles.

1. Prediction of chicken quality attributes by near infrared spectroscopy;Barbin;Food Chemistry,2015

2. Visible and near infrared reflectance spectroscopy for the determination of moisture, fat and protein in chicken breast and thigh muscle;Cozzolino;Journal of Near Infrared Spectroscopy,1996