A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat

Acta Alimentaria

Volumn 37, Issue 1, 2008, Pages 93-102

  Horvath K ^a   Seregely Zs ^a   Andrassy E ^a,b   Dalmadi, I ^a   Farkas, J ^a,b  

^a Institute of Entrepreneurship and Innovation   (Hungary)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Chemometry; Freshness; NIR spectroscopy; Pork meat; Spoilage

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 41149176448     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.37.2008.1.9     Document Type: Article

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