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Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
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Food Quality and Safety 2021年 第1期5卷 31-41页
作者: llaria Lanza daniele conficoni Stefania Balzan Marco Cullere Luca Fasolato Lorenzo Servap Barbara Contiero Angela Trocino Giorgio Marchesini Gerolamo Xiccato Enrico Novelli Severino Segato Department of Animal Medicine Productions and HealthUniversity of PadovaLegnaroItaly Department of Comparative Biomedicine and Food Science University of PadovaLegnaroItaly Department of Agronomy FoodNatural ResourcesAnimals and EnvironmentUniversity of PadovaLegnaroItaly
Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable *** aim of ... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论