Near infrared reflectance spectroscopy in the prediction of chemical characteristics of minced raw fish
Author:
Publisher
Hindawi Limited
Subject
Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2095.2002.00176.x/fullpdf
Reference27 articles.
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4. Effects of storage time and chemical preservatives on the total volatile basic nitrogen content in chilean mackerel (Trachurus murphy) prior to fish meal production;Borquez;J. Sci. Food Agric.,1994
5. Proximate analysis of fish tissue by mid-infrared transmission spectroscopy;Darwish;Can. J. Fish. Aquat. Sci.,1989
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