Freezing and thawing a β ects the quality of meat. The present paper focuses on using near-infrared (NIR) di β use reΓectance 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
β¦ LIBER β¦
Differentiation of Primary, Secondary, and Tertiary Alcohols by Near Infrared Spectroscopy
β Scribed by Dr. G. Habermehl
- Publisher
- John Wiley and Sons
- Year
- 1964
- Tongue
- English
- Weight
- 116 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0044-8249
No coin nor oath required. For personal study only.
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