Quality analysis of meats using FTIR spectroscopy, colour spectrophotometer, texture analyser and physical image analysis
Assessment methods of meat such as physicochemical analyses and microbial techniques are laborious and time-consuming. A rapid and non-destructive quality analysis method of meat is needed and important to satisfy consumer demand. This study aims to implement FT-IR spectroscopy, colour spectrophotom...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Penerbit UMT
2021
|
| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/1105/1/J12008_780507738dd7357fc1b05ec33ac24305.pdf http://eprints.uthm.edu.my/1105/ http://doi.org/10.46754/jssm.2021.01.010 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|