Near-Infrared Reflectance Spectroscopic Analysis for Butter Constituents
نویسندگان
چکیده
منابع مشابه
Near-infrared reflectance analysis for predicting beef longissimus tenderness.
Near-infrared reflectance spectra (1,100 to 2,498 nm) were collected on beef longissimus thoracis steaks for the purpose of establishing the feasibility of predicting meat tenderness by spectroscopy. Partial least squares (PLS) analysis (up to 20 factors) and multiple linear regression (MLR) were used to predict cooked longissimus Warner-Bratzler shear (WBS) force values from spectra of steaks ...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1988
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.59.806