Investigation Of The Relation Between Additive Commonly Used In Meat Products - Soy And Meat By Fluorescence Spectroscopy
In this study, fluorescence spectroscopy coupled with multivariate chemometrics techniques has been used for the analyzing of meat, sausages and ground meat samples containing various ratios of soybean gel (5 %, 10 %, 20 %, 40 %, 60 %, 80 % and 100%). The emission fluorescence spectra of tryptophan...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kyrgyz Turkish Manas University
2015-05-01
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| Series: | MANAS: Journal of Engineering |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/575939 |
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