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Journal Abstract Search

204 related items for PubMed ID: 17760345

  • 1. Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: collaborative study.
    Anderson S.
    J AOAC Int; 2007; 90(4):1073-83. PubMed ID: 17760345
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  • 5. Comparison of three methods for determination of crude protein in meat: collaborative study.
    Suhre FB, Corrao PA, Glover A, Malanoski AJ.
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1339-45. PubMed ID: 7174576
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  • 6. [Research on prediction chemical composition of beef by near infrared reflectance spectroscopy].
    Sun XM, Lu L, Zhang JC, Zhang SS, Sun BZ.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2011 Feb; 31(2):379-83. PubMed ID: 21510385
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  • 7. Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study.
    Beebe RM, Lay E, Eisenberg S.
    J Assoc Off Anal Chem; 1989 Feb; 72(5):777-83. PubMed ID: 2808240
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  • 8. Comparison of automated method and improved AOAC Kjeldahl method for determination of protein in meat and meat products.
    McGill DL.
    J Assoc Off Anal Chem; 1981 Jan; 64(1):29-31. PubMed ID: 7204306
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  • 9. Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef.
    Su H, Sha K, Zhang L, Zhang Q, Xu Y, Zhang R, Li H, Sun B.
    Meat Sci; 2014 Oct; 98(2):110-4. PubMed ID: 24927045
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  • 10. Crude fat, diethyl ether extraction, in feed, cereal grain, and forage (Randall/Soxtec/submersion method): collaborative study.
    Thiex NJ, Anderson S, Gildemeister B.
    J AOAC Int; 2003 Oct; 86(5):888-98. PubMed ID: 14632388
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  • 12. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC, Arneth W, Noack W, Pfeiffer G.
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
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  • 13. Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis--PVM 1:2003.
    Keeton JT, Hafley BS, Eddy SM, Moser CR, McManus BJ, Leffler TP.
    J AOAC Int; 2003 May; 86(6):1193-202. PubMed ID: 14979702
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  • 14. Challenges in Model Development for Meat Composition Using Multipoint NIR Spectroscopy from At-Line to In-Line Monitoring.
    Dixit Y, Casado-Gavalda MP, Cama-Moncunill R, Cullen PJ, Sullivan C.
    J Food Sci; 2017 Jul; 82(7):1557-1562. PubMed ID: 28598587
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  • 17. Mojonnier method as reference for infrared determination of fat in meat products.
    Mills BL, van de Voort FR, Usborne WR.
    J Assoc Off Anal Chem; 1983 Jul; 66(4):1048-50. PubMed ID: 6885688
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  • 18. Determination of moisture, starch, protein, and fat in common beans (Phaseolus vulgaris L.) by near infrared spectroscopy.
    Hermida M, Rodriguez N, Rodriguez-Otero JL.
    J AOAC Int; 2006 Jul; 89(4):1039-41. PubMed ID: 16915842
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  • 19. [Application of near infrared reflectance spectroscopy to predict meat chemical compositions: a review].
    Tao LL, Yang XJ, Deng JM, Zhang X.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2013 Nov; 33(11):3002-9. PubMed ID: 24555369
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  • 20. Prediction of sodium content in commercial processed meat products using near infrared spectroscopy.
    De Marchi M, Manuelian CL, Ton S, Manfrin D, Meneghesso M, Cassandro M, Penasa M.
    Meat Sci; 2017 Mar; 125():61-65. PubMed ID: 27888774
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