Nondestructive determination of fat content in frozen and thawed mackerel by near infrared spectroscopy
キーワード:
calibration equation with temperature compensation,
fat content,
mackerel,
near infrared spectroscopy,
non-destructive determination,
ratio of standard deviation of reference data in prediction set to bias-corrected standard error of prediction (RPD) value
2004 年 70 巻 2 号 p. 345-347
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