Acta Vet. Brno 2010, 79: 101-106

https://doi.org/10.2754/avb201079S9S101

Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages

Zuzana Procházková1, Michaela Dračková1, Alena Saláková2, Leo Gallas2, Matěj Pospiech3, Lenka Vorlová1, Bohuslava Tremlová3, Hana Buchtová2

1Department of Milk Hygiene and Technology,
2Department of Meat Hygiene and Technology,
3Department of Vegetable Foodstuffs and Plant Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic

Received October 20, 2009
Accepted April 6, 2010

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