Mid-Infrared Spectroscopy and Chemometrics for the Authentication of Meat Products-Reference-Cited by-同舟云学术

Mid-Infrared Spectroscopy and Chemometrics for the Authentication of Meat Products

Published:1999-07-24 Issue:8 Volume:47 Page:3210-3218
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Al-Jowder Osama¹,Defernez Marianne¹,Kemsley E. Katherine¹,Wilson Reginald H.¹

Affiliation:

1. Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom, and College of Science, Chemistry Department, University of Bahrain, Isa Town, Bahrain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf981196d

Reference10 articles.

1. Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study

2. Defernez, M. Methods based on Principal Component Analysis of Mid-Infrared Spectra: A New Approach for the Classification and Authentication of Fruit Products. Ph.D. Dissertation, The University of East Anglia, 1996; pp 59−77.

3. The use and misuse of chemometrics for treating classification problems

4. Principal Component Analysis

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