Перегляд за Автор "Volkov, A."

Або введіть перші символи:
Зараз показуємо 1 - 1 з 1
  • Ескіз
    Документ
    Determination of raw meat freshness by the express method of n ear-IR spectroscopy
    (2017) Volkov, A.; Litvynchuk (Vorontsova), Svitlana; Kovaleva, Svetlana
    When raw meat is stored for a long time, many biochemical processes take place inside. As result, new substances, that not typical for fresh meat, are formed. Present of these compounds may be identified by near-IR spectroscopy. If the spectrograph is pre-calibrated, the express method of non­destructive near-IR spectroscopy can be used for objective estimate o f degree o f meat freshness. The use of this method allows to avoid errors in estimation that typical for organoleptic methods.