An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins

Published 2016 View Full Article

Authors

Keywords

ATR–FTIR, Gelatin, Bovine, Porcine, Fish, Chemometrics, Hierarchical cluster, Principle component analysis (PCA)

Journal

FOOD CHEMISTRY

Volume 190, Issue -, Pages 1109-1115

Publisher

Elsevier BV

Online

2015-06-23

DOI

10.1016/j.foodchem.2015.06.065

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