Non-destructive determination of fat content in frozen and thawed mackerel by near infrared spectroscopy

被引：5
|
作者：
Shimamoto, J [1 ]
Hasegawa, K
Sato, M
Kawano, S
机构：
[1] Shizuoka Prefectural Fisheries Expt Stn, Yaizu, Shizuoka 4250033, Japan
[2] Tohoku Univ, Grad Sch Agr Sci, Sendai, Miyagi 9818555, Japan
[3] Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan
来源：
FISHERIES SCIENCE | 2004年 / 70卷 / 02期
关键词：
calibration equation with temperature compensation; fat content; mackerel; near infrared spectroscopy; non-destructive determination; ratio of standard deviation of reference data in prediction set to bias-corrected standard error of prediction (RPD) value;
D O I：
10.1111/j.1444-2906.2003.00812.x
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
[No abstract available]
引用
收藏
页码：345 / 347
页数：3
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