Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using x-ray computed tomography and nir interactance imaging

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 1705-1710

  Segtnan, Vegard H ^a   Høy, Martin ^a   Sørheim, Oddvin ^a   Kohler, Achim ^a   Lundby, Frank ^a   Wold, Jens Petter ^a   Ofstad, Ragni ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Computed X ray tomography (CT); NIR interactance; imaging; NaCl; smoked salmon

Indexed keywords

FAT; SODIUM CHLORIDE;

ANIMAL; ARTICLE; COMPUTER ASSISTED TOMOGRAPHY; EVALUATION; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; SALMON; SEA FOOD;

ANIMALS; FATS; FISH PRODUCTS; SALMON; SODIUM CHLORIDE; SPECTROSCOPY, NEAR-INFRARED; TOMOGRAPHY, X-RAY COMPUTED;

EID: 64049084372     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802080s     Document Type: Article

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