Spectroscopy and Spectral Analysis, Volume. 34, Issue 10, 2737(2014)
Discrimination of Donkey Meat by NIR and Chemometrics
[2] [2] Cozzolino D, Murray I. Lebensmittel-Wissenschaft and Technologie, 2004, 37(4): 447.
[3] [3] Alomar D, Gallo C, Castaneda M, et al. Meat Science, 2003, 63(4): 441.
[4] [4] Berzaghi P, Dalla Zotte A, Jansson L M, et al. Poultry Science, 2005, 84(1): 128.
[5] [5] Gayo J, Hale S A. Journal of Agricultural and Food Chemistry, 2007, 55(3): 585.
[6] [6] Pla M, Hernandez P, Arino B, et al. Food Chemistry, 2007, 100(1): 165.
[7] [7] Prieto N, Andres S, Giraldez F J, et al. Meat Science, 2008, 79(1): 198.
[8] [8] Del Moral F G, Guillen A, Del Moral L G, et al. Journal of Food Engineering, 2009, 90(4): 540.
[9] [9] Alberto Guillen F G, Del Moral L J, Herrera G, et al. Neural Computing and Applications, 2010, 19(3): 465.
[10] [10] Ding H B, Xu R J. Journal of Agricultural and Food Chemistry, 2000, 48(6): 2193.
Get Citation
Copy Citation Text
NIU Xiao-ying, SHAO Li-min, DONG Fang, ZHAO Zhi-lei, ZHU Yan. Discrimination of Donkey Meat by NIR and Chemometrics[J]. Spectroscopy and Spectral Analysis, 2014, 34(10): 2737
Received: May. 18, 2014
Accepted: --
Published Online: Oct. 23, 2014
The Author Email: NIU Xiao-ying (xiaoyingniu@126.com)