Rapid Identification of Pork Adulterated in the Beef and Mutton by Infrared Spectroscopy
Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef and mutton. The conventional detection methods have their own limitations; therefore, we sought to develop an efficient and economical identification method using an infrared spectroscopy technique for...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Spectroscopy |
| Online Access: | http://dx.doi.org/10.1155/2018/2413874 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|