Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content
Four calibrations were made for cholesterol content in poultry meat (breasts and legs from chickens, cockerels, capons, and breasts and legs from geese). Standard uncertainties expressed as SECV (%, relative) for chickens, cockerels and capons were 9.2 for breasts and 7.8 for legs. These values for...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001041825/Similar |
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| Matična publikacija: |
Krmiva (Online) 60 (2018), 1 ; str. 9-16 |
| Glavni autori: | Gąsior, Robert (Author), Wróblewski, Wojciech, Połtowicz, Katarzyna |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.33128/k.60.1.2 Hrčak |
APA stil citiranja
Gąsior, R. (2018). Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content: Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content [Elektronička građa]. Krmiva (Online).
Chicago stil citiranjaGąsior, Robert. "Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content: Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content [Elektronička građa]." 2018.
MLA stil citiranjaGąsior, Robert. "Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content: Using chemometrics and near-infrared reflectance spectroscopy for discrimination of poultry meat and prediction of cholesterol content [Elektronička građa]." 2018.