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Total volatile basic nitrogen content in duck meat of different varieties based on calibration maintenance and transfer by use of a near-infrared spectrometric model
- Source :
- Spectroscopy Letters. 53:44-54
- Publication Year :
- 2019
- Publisher :
- Informa UK Limited, 2019.
-
Abstract
- Total volatile basic nitrogen (TVB-N) content is an important indicator for evaluation of duck-meat freshness. The accuracy of the existing near-infrared spectrometric model is affected by sample c...
- Subjects :
- Chemistry
010401 analytical chemistry
Near-infrared spectroscopy
Analytical chemistry
chemistry.chemical_element
02 engineering and technology
021001 nanoscience & nanotechnology
01 natural sciences
Sample (graphics)
Nitrogen
Atomic and Molecular Physics, and Optics
0104 chemical sciences
Analytical Chemistry
Total volatile
Content (measure theory)
Calibration
0210 nano-technology
Spectroscopy
Subjects
Details
- ISSN :
- 15322289 and 00387010
- Volume :
- 53
- Database :
- OpenAIRE
- Journal :
- Spectroscopy Letters
- Accession number :
- edsair.doi...........208dc399132b8bae27e196db76b5cec5