Pork adulteration detection in minced beef powders with varying fat content using near-infrared (NIR) spectroscopy.
- DOI
- 10.1016/j.saa.2026.128766
- Published
- 2026 Sep 10
- Container
- Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.saa.2026.128766,
title = {Pork adulteration detection in minced beef powders with varying fat content using near-infrared (NIR) spectroscopy.},
author = {Iqbal Z and Postelmans A and Kusnadi J and Saeys W},
year = {2026},
journal = {Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy},
doi = {10.1016/j.saa.2026.128766},
url = {https://doi.org/10.1016/j.saa.2026.128766}
}RIS
TY - JOUR TI - Pork adulteration detection in minced beef powders with varying fat content using near-infrared (NIR) spectroscopy. AU - Iqbal Z AU - Postelmans A AU - Kusnadi J AU - Saeys W PY - 2026 JO - Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy DO - 10.1016/j.saa.2026.128766 UR - https://doi.org/10.1016/j.saa.2026.128766 ER -
APA
Z, I., A, P., J, K., & W, S. (2026). Pork adulteration detection in minced beef powders with varying fat content using near-infrared (NIR) spectroscopy.. Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy. https://doi.org/10.1016/j.saa.2026.128766
Source records
- pubmed · retrieved 2026-09-25T21:53:16.630Z