• Spectroscopy and Spectral Analysis
  • Vol. 31, Issue 10, 2734 (2011)
FAN Yu-xia*, LIAO Yi-tao, and CHENG Fang
Author Affiliations
  • [in Chinese]
  • show less
    DOI: 10.3964/j.issn.1000-0593(2011)10-2734-04 Cite this Article
    FAN Yu-xia, LIAO Yi-tao, CHENG Fang. Prediction of Minced Pork Quality Attributes Using Visible and Near Infrared Reflectance Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2011, 31(10): 2734 Copy Citation Text show less
    References

    [3] Prieto N, Roehe R, Lavin P, et al. Meat Science, 2009, 83(2): 175.

    [4] Prieto N, Ross D W, Navajas E A, et al. Meat Science, 2009, 83(2): 96.

    [5] Riovanto R, Szendro Z, Mirisola M, et al. Italian Journal of Animal Science, 2009, 8(2): 799.

    [6] del Moral F G, Guillen A, del Moral L G, et al. Journal of Food Engineering, 2009, 90(4): 540.

    [7] Liao Y T, Fan Y X, Cheng F. Meat Science, 2010, 86(4): 901.

    [8] Tejerina D, Lopez-Parra M M, Garcia-Torres S. Food Chemistry, 2009, 113(4): 1290.

    [9] Prieto N, Andres S, Giraldez F J, et al. Meat Science, 2008, 79(4): 692.

    [10] Ripoll G, Alberti P, Panea B, et al. Meat Science, 2008, 80(3): 697.

    [13] Liang L W, Wang B, Guo Y, et al. Vibrational Spectroscopy, 2009, 49(2): 274.

    FAN Yu-xia, LIAO Yi-tao, CHENG Fang. Prediction of Minced Pork Quality Attributes Using Visible and Near Infrared Reflectance Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2011, 31(10): 2734
    Download Citation