FT-IR spectroscopy as a tool for the study of the quality of processed meat products
Attenuated total reflectance Fourier transform infrared spectroscopy has been used to characterize processed meat products. Proteins were estimated through the amide I band centered at 1650 cm-1 and lipids through the carbonyl stretching band at 1735 cm-1. Estimations of protein/lipid ratios were o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1994-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1015 |