Identification of animal meat muscles by visible and near infrared reflectance spectroscopy

LWT

Volumn 37, Issue 4, 2004, Pages 447-452

  Cozzolino, D ^a,c   Murray, I ^b  

^a INSTITUTO NACIONAL DE INVESTIGACIÓN AGROPECUARIA INIA   (Uruguay)

^b SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Identification; Meat; Near infrared spectroscopy; Partial least squares; Principal component analysis; Speciation; Visible

Indexed keywords

ANIMALIA; GALLUS GALLUS; LAMB;

EID: 1942424240     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2003.10.013     Document Type: Article

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