Rapid Near Infrared Spectroscopic Method for the Detection of Spoilage in Rainbow Trout (Oncorhynchus mykiss) Fillet
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.tb12400.x/fullpdf
Reference22 articles.
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2. Rapid and quantitative detection of the microbial spoilage of meat by Fourier transform infrared spectroscopy and machine learning;Ellis;Appl Environ Microbiol,2002
3. Ecological applications of near infrared spectroscopy-a tool for rapid, cost-effective prediction of the composition of plant and animal tissues and aspects of animal performance;Foley;Oecologia,1998
4. Quality of pigmented (astaxanthin and canthaxanthin) rainbow trout (Oncorhynchus mykiss) fillets stored under vacuum packaging during chilled storage;Gobantes;J Agric Food Chem,1998
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