• Spectroscopy and Spectral Analysis
  • Vol. 34, Issue 10, 2737 (2014)
NIU Xiao-ying1、*, SHAO Li-min2, DONG Fang1, ZHAO Zhi-lei1, and ZHU Yan1
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • show less
    DOI: 10.3964/j.issn.1000-0593(2014)10-2737-06 Cite this Article
    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 Copy Citation Text show less
    References

    [2] Cozzolino D, Murray I. Lebensmittel-Wissenschaft and Technologie, 2004, 37(4): 447.

    [3] Alomar D, Gallo C, Castaneda M, et al. Meat Science, 2003, 63(4): 441.

    [4] Berzaghi P, Dalla Zotte A, Jansson L M, et al. Poultry Science, 2005, 84(1): 128.

    [5] Gayo J, Hale S A. Journal of Agricultural and Food Chemistry, 2007, 55(3): 585.

    [6] Pla M, Hernandez P, Arino B, et al. Food Chemistry, 2007, 100(1): 165.

    [7] Prieto N, Andres S, Giraldez F J, et al. Meat Science, 2008, 79(1): 198.

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

    [9] Alberto Guillen F G, Del Moral L J, Herrera G, et al. Neural Computing and Applications, 2010, 19(3): 465.

    [10] Ding H B, Xu R J. Journal of Agricultural and Food Chemistry, 2000, 48(6): 2193.

    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
    Download Citation