Determination of omega-6 and omega-3 fatty acids in pork adipose tissue with nondestructive raman and fourier transform infrared spectroscopy

Applied Spectroscopy

Volumn 62, Issue 9, 2008, Pages 968-974

  Olsen, Elisabeth Fjærvoll ^a   Rukke, Elling Olav ^a   Egelandsdal, Bjørg ^a   Isaksson, Tomas ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Adipose tissue; Fourier transform infrared spectroscopy; FT IR spectroscopy; Omega 3 fatty acids; Omega 6 fatty acids; Raman spectroscopy

Indexed keywords

FORECASTING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; POLYUNSATURATED FATTY ACIDS; RAMAN SCATTERING; RAMAN SPECTROSCOPY; TISSUE;

ADIPOSE TISSUE; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; FTIR SPECTROSCOPY; GAS CHROMATOGRAPHY ANALYSIS; OMEGA-3-FATTY ACIDS; OMEGA-6 FATTY ACIDS; PARTIAL LEAST SQUARES REGRESSIONS (PLSR); ROOT MEAN SQUARE ERRORS;

FATTY ACIDS;

OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CHEMISTRY; FEASIBILITY STUDY; FOOD ANALYSIS; INFRARED SPECTROSCOPY; MEAT; METHODOLOGY; RAMAN SPECTROMETRY; SWINE;

ADIPOSE TISSUE; ANIMALS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FEASIBILITY STUDIES; FOOD ANALYSIS; MEAT; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN; SWINE;

EID: 54449087408     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/000370208785793371     Document Type: Article

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