A review of near infrared spectroscopy in muscle food analysis: 2005-2010

Journal of Near Infrared Spectroscopy

Volumn 19, Issue 2, 2011, Pages 61-104

  Weeranantanaphan, Jittima ^a   Downey, Gerard ^b   Allen, Paul ^b   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Fish composition; Meat composition; Muscle food quality measurement; Near infrared spectroscopy

Indexed keywords

ACCIDENT PREVENTION; ECONOMICS; FISH; FOOD PROCESSING; FOOD SAFETY; INFRARED DEVICES; MUSCLE; NEAR INFRARED SPECTROSCOPY; PERSONNEL; PROCESS MONITORING; PROCESSED FOODS; QUALITY CONTROL; SPECTRUM ANALYSIS;

CHEMOMETRIC TECHNIQUES; CONSUMER EXPECTATIONS; FOOD PROCESSING INDUSTRY; MUSCLE FOODS; PROCESSING CONDITION; QUALITY AND SAFETIES; REGULATORY ORGANIZATIONS; RESEARCH AND DEVELOPMENT;

MEATS;

EID: 79956100909     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.924     Document Type: Article

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