Non-destructive determination of fat content in frozen and thawed mackerel by near infrared spectroscopy
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference5 articles.
1. Nondestructive Determination of Fat Content in Frozen Skipjack by Near Infrared(NIR) Spectroscopy with Fiber Optics in Interactance Mode.
2. Fat Distribution in Albacore and Nondestructive Determination of the Fat Content by Near Infrared (NIR) Spectroscopy.
3. Nondestractive Determination of the Fat Content in Raw and Frozen Horse Mackerel by Near Infrared Spectroscopy.
4. Development of a Calibration Equation with Temperature Compensation for Determining the Brix Value in Intact Peaches
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1. Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy;Journal of Aquatic Food Product Technology;2018-04-12
2. Recent advances in rapid and nondestructive determination of fat content and fatty acids composition of muscle foods;Critical Reviews in Food Science and Nutrition;2017-07-05
3. Applied Research in Grade Estimation of Surimi by Near Infrared Spectroscopy;SPECTROSC SPECT ANAL;2015
4. Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products;Handbook of Vibrational Spectroscopy;2010-11-15
5. Composition and Calories;Handbook of Seafood and Seafood Products Analysis;2009-11-24
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