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Journal Abstract Search

141 related items for PubMed ID: 28523863

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  • 3. On-line prediction of lamb fatty acid composition by visible near infrared spectroscopy.
    Pullanagari RR, Yule IJ, Agnew M.
    Meat Sci; 2015 Feb; 100():156-63. PubMed ID: 25460120
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  • 8. Genetic analysis of beef fatty acid composition predicted by near-infrared spectroscopy.
    Cecchinato A, De Marchi M, Penasa M, Casellas J, Schiavon S, Bittante G.
    J Anim Sci; 2012 Feb; 90(2):429-38. PubMed ID: 21948610
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  • 9. [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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  • 12. [Detection of fatty acid composition in intramuscular fat of packed pork loin by near infrared spectroscopy].
    Hu YH, Guo KQ, Noguchi G, Satake T.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Aug; 29(8):2079-82. PubMed ID: 19839312
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  • 15. Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed.
    Prieto N, López-Campos O, Aalhus JL, Dugan ME, Juárez M, Uttaro B.
    Meat Sci; 2014 Oct; 98(2):279-88. PubMed ID: 24976561
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  • 16. Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried Beef.
    Ripoll G, Failla S, Panea B, Hocquette JF, Dunner S, Olleta JL, Christensen M, Ertbjerg P, Richardson I, Contò M, Albertí P, Sañudo C, Williams JL.
    Sensors (Basel); 2021 Jun 20; 21(12):. PubMed ID: 34203102
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  • 18. Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS).
    Yuan J, Wang C, Chen H, Zhou H, Ye J.
    Food Chem; 2013 Jun 01; 138(2-3):1657-62. PubMed ID: 23411295
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  • 19. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.
    Gibbs RA, Rymer C, Givens DI.
    Food Chem; 2013 Jun 01; 138(2-3):1749-56. PubMed ID: 23411307
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  • 20. A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.
    Prieto N, Pawluczyk O, Dugan MER, Aalhus JL.
    Appl Spectrosc; 2017 Jul 01; 71(7):1403-1426. PubMed ID: 28534672
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