Ghazanfari, M
Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
[ 1 ] - Authentication of Red Meat Quantities Reported on Labels of the Industrial Kebab Loghmeh Using Analysis of Fourier Transform Infrared Data and Chemometric Methods
Background and Objectives: Kebab loghmeh is one of the most popular meat products in Iran. Quantitative assessment of the red meats is critical as the most important factor in authentication of this meat product. Other methods of adulteration tracing do not include enough efficiency to quantitatively assess quantities of the red meats in final products. Therefore, the objective of the current s...
نویسندگان همکار