Exploration of the Use of NIR Reflectance Spectroscopy to Distinguish and Measure Attributes of Conditioned and Cooked Shrimp (Pandalus borealis)

• Published in: LWT - Food Science and Technology
• Main Authors: Brodersen, K, Bremner, H.A
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2001
• Subjects: Food Science; Pandalus borealis
• Online Access: http://dx.doi.org/10.1006/fstl.2001.0802; https://api.elsevier.com/content/article/PII:S0023643801908023?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643801908023?httpAccept=text/plain