Mid-infrared spectroscopy and chemometrics for the authentication of meat products

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3210-3218

  Al Jowder, Osama ^b   Defernez, Marianne ^a   Kemsley, E Katherine ^a   Wilson, Reginald H ^a  

^a UNIVERSITY OF BAHRAIN   (Bahrain)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Adulteration; Beef; Infrared; Kidney; Liver; Offal; Spectroscopy

Indexed keywords

ANIMAL; ANIMAL TISSUE; ARTICLE; CATTLE; CHEMOMETRICS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD CONTROL; INFRARED SPECTROPHOTOMETRY; INFRARED SPECTROSCOPY; KIDNEY; LIVER; MEAT; METHODOLOGY; MODEL; NONHUMAN; PREDICTION; REGRESSION ANALYSIS; SKELETAL MUSCLE;

ANIMALS; CATTLE; FOOD CONTAMINATION; KIDNEY; LEAST-SQUARES ANALYSIS; LIVER; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; SPECTROPHOTOMETRY, INFRARED;

ANIMALIA; BOS TAURUS;

EID: 0032847062     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981196d     Document Type: Article

References (12)

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