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|dc.identifier.citation||Applied Spectroscopy Reviews, 2012; 47(3):207-218||en|
|dc.description.abstract||Demand for high levels of quality and safety in fish production obviously require high standards in quality assurance of raw materials and process control. Satisfying this demand in turn requires appropriate analytical tools for analysis both during and after production. Desirable features of such tools include speed, ease of use, minimal or no sample preparation, and the avoidance of sample destruction. These features are characteristic of a range of spectroscopic methods including mid-infrared (MIR) and near-infrared (NIR) spectroscopy. This article reviews some of the recent technical applications of infrared (IR) spectroscopy to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood.||en|
|dc.description.statementofresponsibility||Daniel Cozzolino and Ian Murray||en|
|dc.publisher||Marcel Dekker Inc||en|
|dc.rights||Copyright © Taylor & Francis Group, LLC||en|
|dc.subject||Fish; seafood; infrared; composition; fish products; spectroscopy||en|
|dc.title||A Review on the Application of Infrared Technologies to Determine and Monitor Composition and Other Quality Characteristics in Raw Fish, Fish Products, and Seafood||en|
|Appears in Collections:||Agriculture, Food and Wine publications|
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