Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods

Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics, frankfurters are products that can be easily adulterated with lower value meats, and the presence of undeclared species. Adulterations are oft...

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Detalles Bibliográficos
Autores principales: Campos, Náira da Silva, Oliveira, Kamila de Sá, Almeida, Mariana Ramos, Stephani, Rodrigo, de Oliveira, Luiz Fernando Cappa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271901/
https://www.ncbi.nlm.nih.gov/pubmed/25412044
http://dx.doi.org/10.3390/molecules191118980

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271901/
https://www.ncbi.nlm.nih.gov/pubmed/25412044
http://dx.doi.org/10.3390/molecules191118980

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