Determination of sodium chloride in meat by near-infrared diffuse reflectance spectroscopy
- 1 September 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (5) , 984-987
- https://doi.org/10.1021/jf00125a007
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared SpectroscopyJournal of Food Science, 1983
- Predicting Forage Quality by Infrared Replectance SpectroscopyJournal of Animal Science, 1976
- Direct Spectrophotometric Determination of Fat and Moisture in Meat ProductsJournal of Food Science, 1968