Nondestructive assessment of lipid oxidation in minced poultry meat by autofluorescence spectroscopy

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 87-95

  Wold, J P ^a   Mielnik, M ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Autofluorescence; On line; Poultry meat; Spectroscopy; TBARS

Indexed keywords

EID: 0034066778     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15961.x     Document Type: Article

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