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Možnosti využití spektroskopie NIR v masném průmyslu
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| dc.title | Možnosti využití spektroskopie NIR v masném průmyslu | cs |
| dc.title | Potentials of NIR spectroscopy in meat industry | en |
| dc.contributor.author | Mlček, Jiří | |
| dc.contributor.author | Rop, Otakar | |
| dc.contributor.author | Šustová, Květoslava | |
| dc.contributor.author | Gál, Robert | |
| dc.contributor.author | Simeonovová, Jana | |
| dc.relation.ispartof | Chemické listy | |
| dc.identifier.issn | 1213-7103 Scopus Sources, Sherpa/RoMEO, JCR | |
| dc.date.issued | 2010 | |
| utb.relation.volume | 104 | |
| utb.relation.issue | 9 | |
| dc.citation.spage | 855 | |
| dc.citation.epage | 860 | |
| dc.type | article | |
| dc.language.iso | cs | |
| dc.publisher | Česká společnost chemická (ČSCH) | cs |
| dc.relation.uri | http://www.chemicke-listy.cz/docs/full/2010_09_855-860.pdf | |
| dc.subject | NIR spectroscopy | en |
| dc.subject | meat duality | en |
| dc.subject | chemical composition of meat | en |
| dc.description.abstract | Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industry for the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals. | cs |
| dc.description.abstract | Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industry for the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals. | en |
| utb.faculty | Faculty of Technology | |
| dc.identifier.uri | http://hdl.handle.net/10563/1001198 | |
| utb.identifier.rivid | RIV/70883521:28110/10:63509487!RIV11-MSM-28110___ | |
| utb.identifier.obdid | 43864539 | |
| utb.identifier.scopus | 2-s2.0-78449306697 | |
| utb.identifier.wok | 000282081800006 | |
| utb.source | j-riv | |
| utb.contributor.internalauthor | Mlček, Jiří | |
| utb.contributor.internalauthor | Rop, Otakar | |
| utb.contributor.internalauthor | Gál, Robert | |
| utb.fulltext.affiliation | JIŘÍ MLČEK a , OTAKAR ROP a , KVĚTOSLAVA ŠUSTOVÁ b , JANA SIMEONOVOVÁ b a ROBERT GÁL a a Univerzita Tomáše Bati ve Zlíně, Náměstí T.G. Masaryka 275, 762 72 Zlín, b Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno mlcek@ft.utb.cz a Department of Food Technology and Microbiology, Tomas Bata University, Zlin, b Department of Food Technology, Mendel University of Agriculture and Forestry, Brno): Potentials of NIR Spectroscopy in Meat Industry | |
| utb.fulltext.dates | Došlo 9.7.09 přepracováno 26.1.10 přijato 12.2.10. | |
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| utb.fulltext.sponsorship | - | |
| utb.fulltext.projects | - | |
| utb.fulltext.faculty | Faculty of Technology | |
| utb.fulltext.faculty | Faculty of Technology | |
| utb.fulltext.faculty | Faculty of Technology | |
| utb.fulltext.faculty | Faculty of Technology | |
| utb.fulltext.ou | Department of Food Technology and Microbiology | |
| utb.fulltext.ou | Department of Food Technology and Microbiology | |
| utb.fulltext.ou | Department of Food Technology and Microbiology | |
| utb.fulltext.ou | Department of Food Technology and Microbiology |
