Rapid and Quantitative Detection of the Microbial Spoilage of Meat by Fourier Transform Infrared Spectroscopy and Machine Learning

Fourier transform infrared (FT-IR) spectroscopy is a rapid, noninvasive technique with considerable potential for application in the food and related industries. We show here that this technique can be used directly on the surface of food to produce biochemically interpretable “fingerprints.” Spoila...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Ellis, David I., Broadhurst, David, Kell, Douglas B., Rowland, Jem J., Goodacre, Royston
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: American Society for Microbiology 2002
विषय:
Food Microbiology
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC123922/
https://ncbi.nlm.nih.gov/pubmed/12039738
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.6.2822-2828.2002
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