Rapid determination of spinal cord content in ground beef by attenuated total reflectance fourier transform infrared spectroscopy

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 124-127

  Gangidi, R R ^a   Proctor, A ^a   Pohlman, F W ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

ATR FTIR; Ground beef; PLS; Sphingomyelin; Spinal cord

Indexed keywords

EID: 0037286188     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14126.x     Document Type: Article

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