当前位置: 首页 > 文章 > 近红外光谱技术在评定肉类品质上的应用 肉类研究 2004 (4) 42-43
Position: Home > Articles > APPLICATION OF EVALUATION OF MEAT CHARACTERISTICS FROM NEAR-INFRARED SPECTROSCOPY MEAT RESEARCH 2004 (4) 42-43

近红外光谱技术在评定肉类品质上的应用

作  者:
董庆利
单  位:
南京农业大学食品科技学院
关键词:
近红外光谱;肉类品质
摘  要:
本文介绍了近红外光谱技术的原理及其在评定肉类品质上的应用和发展前景,并简要介绍了应用近红外光谱技术在评定牛肉品质上应用实例。
译  名:
APPLICATION OF EVALUATION OF MEAT CHARACTERISTICS FROM NEAR-INFRARED SPECTROSCOPY
作  者:
Dong QingliCollehe of Food Science and Technology,Nanjing Agricultural University,Nanjing 2100095
关键词:
NIR and meat characteristics
摘  要:
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.

相似文章

计量
文章访问数: 14
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊