| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543327 | Food Chemistry | 2011 | 4 Pages |
Abstract
⺠Models based on Near Infrared Reflectance Spectroscopy (NIRS) were developed to allow the estimation of glycogen concentration in the muscle of live and shucked abalone. ⺠Models based on NIRS were developed to allow the quantitation of glycogen concentration in the dried abalone meat. ⺠Demonstration that NIRS could be applied as a tool for screening quality-associated components in abalone.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Miriam Fluckiger, Malcolm R. Brown, Louise R. Ward, Natalie A. Moltschaniwskyj,