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Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

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Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy

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Grau Meló, R.; Sánchez Salmerón, AJ.; Girón Hernández, LJ.; Ivorra Martínez, E.; Fuentes López, A.; Barat Baviera, JM. (2011). Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy. Food Research International. 44:331-337. doi:10.1016/j.foodres.2010.10.011

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/34852

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Title: Nondestructive assessment of freshness in packaged sliced chicken breasts using SW-NIR spectroscopy
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
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Abstract:
A technique was developed to predict the freshness of packaged sliced chicken breast employing a nondestructive visible and short-wavelength near-infrared (SW-NIR) spectroscopy method. Spectra were recorded at 0, 7 and ...[+]
Subjects: Chicken meat , Freshness , Packaging , Spectroscopy , SW-NIR
Copyrigths: Reserva de todos los derechos
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2010.10.011
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodres.2010.10.011
Thanks:
We wish to thank the Polytechnic University of Valencia and Generalitat Valenciana for the financial support they provided through the PAID-06-08-3251 and GVPRE/2008/170 Projects, respectively.
Type: Artículo

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