A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat-Reference-Cited by-同舟云学术

A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat

Published:2008-03 Issue:1 Volume:37 Page:93-102
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Horváth K.,Seregély Zs.,Andrássy É.,Dalmadi I.,Farkas J.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.37.2008.1.9

Reference19 articles.

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3. Rapid and quantative detection of the microbial spoilage of meat by Fourier transform infrared spectroscopy and machine learning;Ellis D.I.;Appl. environ. Microbiol.,2002

4. Linearization and scatter correction for near-infrared reflectance spectra of meat;Geladi P.;Appl. Spectrosc.,1985

5. Using automatic conductimetry for monitoring spoilage bacteria on chilled pork cutlets;Horváth K.;Acta Alimentaria,2007

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