Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis

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Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis

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scientific article published on 15 September 2018

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wetenschappelijk artikel

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наукова стаття, опублікована у вересні 2018

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Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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P1476

Quality Assessment of Pork and ...... lorimetric, and Image Analysis

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Dimitrios Xenogiannopoulos

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Dionisis Cavouras

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Panagiotis Zoumpoulakis

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Vassilia J Sinanoglou

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Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

Impact of freezing and thawing on the quality of meat: review.

Analysis and classification of commercial ham slice images using directional fractal dimension features.

Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses.

Protein secondary structures (alpha-helix and beta-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach.

Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef.

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152

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scholarly article

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10.3390/FOODS7090152

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English

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Charalampos Proestos

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2018-09-15T00:00:00Z

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30223581

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6165448

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