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中文
Meat Research
2004
,
Vol. 18
Issue (4)
: 42-43
DOI
: 10.7506/rlyj1001-8123-200404005
Application Research
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APPLICATION OF EVALUATION OF MEAT CHARACTERISTICS FROM NEAR-INFRARED SPECTROSCOPY
Dong Qingli
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Abstract
The principle of near-infrared spectroscopy(NIR)and its application and foreground on the evaluation of meatcharacteristics were studied.And an example of evaluation of meat characteristixs from NIR was introduced concisely.
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NIR and meat characteristics
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Dong Qingli
Cite this article:
Dong Qingli. APPLICATION OF EVALUATION OF MEAT CHARACTERISTICS FROM NEAR-INFRARED SPECTROSCOPY[J]. Meat Research, 2004, 18(4): 42-43.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200404005
OR
https://www.rlyj.net.cn/EN/Y2004/V18/I4/42
[1]
CHEN Ziting, CHEN Mengting, SUN Zhida.
Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition
[J]. Meat Research, 2023, 37(5): 72-80.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2004, Vol. 18 
