Spectroscopy and Spectral Analysis, Volume. 29, Issue 12, 3259(2009)
Prediction of Water Holding Capacity of Fresh Pork Using Near Infrared Spectroscopy
[1] [1] http://news. jgny. net/2005/6-2/114828. htm.
[2] [2] Brian G Osborne. Near-Infrared Spectroscopy in Food Analysis, Encyclopedia of Analytical Chemistry. Edited by Robert A Meyers. John Wiley & Sons Ltd. Chichester. ISBN0471976709.
[5] [5] HU Y, Guo K, Suzuki T, et al. Transaction of the ASABE,2008,51(3):1029.
[6] [6] González-Martín I, González-Pérez C, Hernández-Méndez J, et al. Meat Science,2003,65:713.
[7] [7] Horiuti T, Tiku K, Murohusi A, et al. Sizuoka tyusyou Shiken Houin Japanese,1999,(10):9.
[8] [8] Chan D E, Walker P N, Mills E W. Transaction of the ASAE,2002,45(5):1519.
[9] [9] Geesink G H, Schreutelkamp F H, Frankhuizen R, et al. Meat Science,2003,65:661.
[10] [10] Irie Masakazu. Jpn. J. Swine Science,2002,39(4):221.
[11] [11] Wierbicki E, Deatherage F E. J. Agr. and Food Chem.,1958,6:387.
Get Citation
Copy Citation Text
HU Yao-hua, GUO Kang-quan, Noguchi Gou, Kawano Sumio, Satake Takaaki. Prediction of Water Holding Capacity of Fresh Pork Using Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3259
Received: Nov. 11, 2008
Accepted: --
Published Online: Jan. 4, 2010
The Author Email: Yao-hua HU (huyaohua2001@yahoo.com.cn)
CSTR:32186.14.