Freezing and thawing a †ects the quality of meat. The present paper focuses on using near-infrared (NIR) di †use reÑectance spectroscopy to detect whether beef has been frozen and thawed. Intact beef and drip or centrifuged meat juice of M longissimus dorsi slices from 40 cattle were used as samples
Control of polymer molecular weight using near infrared spectroscopy
✍ Scribed by Nida Sheibat Othman; Gilles Févotte; Dominique Peycelon; Jean-Bernard Egraz; Jean-Marc Suau
- Publisher
- American Institute of Chemical Engineers
- Year
- 2004
- Tongue
- English
- Weight
- 243 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0001-1541
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