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Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys
The use of chemometrics to analyse infrared spectra to predict pork adulteration in the beef jerky (dendeng) was explored. In the first step, the analysis of pork in the beef jerky formulation was conducted by blending the beef jerky with pork at 5–80 % levels. Then, they were powdered and classifie...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648910/ https://ncbi.nlm.nih.gov/pubmed/26604341 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1882-4 |
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