Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods

Classification of Frankfurters by FT-Raman Spectroscopy and Chemometric Methods

Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics, frankfurters are products that can be easily adulterated with lower value meats, and the presence of undeclared species. Adulterations are oft...

Full description

Bibliographic Details
Main Authors: Náira da Silva Campos, Kamila Sá Oliveira, Mariana Ramos Almeida, Rodrigo Stephani, Luiz Fernando Cappa de Oliveira
Format: Article
Language:English
Published: MDPI AG 2014-11-01
Series:Molecules
Subjects:
frankfurters
Raman spectroscopy
PLS-DA
quality control
Online Access:http://www.mdpi.com/1420-3049/19/11/18980

Internet

http://www.mdpi.com/1420-3049/19/11/18980

Similar Items