Study on Identification of Counterfeit Salmon Meat Based on Infrared Spectroscopy

WU Ting; ZHONG Nan; YANG Ling

doi:10.3964/j.issn.1000-0593(2017)10-3078-05

Journals >Spectroscopy and Spectral Analysis >Volume 37 >Issue 10 >Page 3078 > Article

Spectroscopy and Spectral Analysis
Vol. 37, Issue 10, 3078 (2017)

Study on Identification of Counterfeit Salmon Meat Based on Infrared Spectroscopy

WU Ting¹, ZHONG Nan¹, and YANG Ling²

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2017)10-3078-05 Cite this Article

WU Ting, ZHONG Nan, YANG Ling. Study on Identification of Counterfeit Salmon Meat Based on Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2017, 37(10): 3078 Copy Citation Text

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References

[3] Kuswandi B, Putri F K, Gani A A, et al. Journal of Food Science and Technology, 2015, 52(12): 7655.

[4] Pu H, Xie A, Sun D W. Food and Bioprocess Technology, 2015, 8(1): 1.

[5] Guillén A, Del Moral F G, Herrera L J. Neural Computing and Applications, 2010, 19(3): 465.

[6] De La Roza-Delgado B, Soldado A, De Faria Oliveira A F G, et al. Food Analytical Methods, 2014, 7(1): 151.

[9] Kamruzzaman M, Makino Y, Oshita S, et al. Food and Bioprocess Technology, 2015, 8(5): 1054.

WU Ting, ZHONG Nan, YANG Ling. Study on Identification of Counterfeit Salmon Meat Based on Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2017, 37(10): 3078

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