SENSORY CHARACTERISTICS AND NEAR-INFRARED SPECTROSCOPY OF BROILER BREAST MEAT FROM VARIOUS CHILL-STORAGE REGIMES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2001.tb00621.x/fullpdf
Reference20 articles.
1. PALATABILITY AND OTHER CHARACTERISTICS OF REPEATEDLY REFROZEN CHICKEN BROILERS
2. Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance Spectra
3. Discrimination between fresh and frozen-then-thawed beef m. longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility study
4. Assessment of Sensory Quality of Meat Sausages Using Near Infrared Spectroscopy
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