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| Título: | Predicting meat quality: the application of NIR spectroscopy |
Autor: | Prieto, Nuria CSIC; Ross, D. R.; Roehe, R. | Fecha de publicación: | 2009 | Editor: | Reed Business Information | Citación: | Food Engineering and Ingredients 34: 34-36 (2009) | Resumen: | Over the past three decades, Near Infrared Reflectance (NIR) spectroscopy has been shown to be one of the most efficient and accurate tools for predicting various meat quality criteria. NIR spectroscopy is a suitable alternative to other analytical procedures since it is a rapid and non-destructive method, entailing minimal sample preparation. The technique does not require reagents nor does it produce waste and it can be easily integrated into the production process. | Descripción: | 3 pages, 2 figures.-- | Versión del editor: | http://www.fei-online.com/index.php?id=2802 | URI: | http://hdl.handle.net/10261/22706 | ISSN: | 1471-2806 |
| Aparece en las colecciones: | (IGM) Artículos |
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| 7.2 Food Engineering.pdf | 840,39 kB | Adobe PDF |  Visualizar/Abrir |
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