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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Ellis, David I., Broadhurst, David, Kell, Douglas B., Rowland, Jem J., Goodacre, Royston
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2002
Schlagworte:
Food Microbiology
Online Zugang: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
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge