Using spectral and textural data extracted from hyperspectral near infrared spectroscopy imaging to discriminate between processed pork, poultry and fish proteins
Sign Up to like & getrecommendations! Published in 2018 at "Chemometrics and Intelligent Laboratory Systems"
DOI: 10.1016/j.chemolab.2017.11.011
Abstract: Abstract This paper proposes a method based on Near Infrared Hyperspectral Imaging for discriminating between pork, poultry and fish species in processed animal protein meals. First, an investigation was conducted into the possible importance of… read more here.
Keywords: poultry fish; spectral textural; pork poultry; spectroscopy ... See more keywords
In-vivo Efficacy of Poultry and Fish Probiotics on Green Mussel, Perna viridis, Resistance against Vibrio alginolyticus
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DOI: 10.18805/ijar.b-1158
Abstract: The efficiency of using lactic acid bacteria derived from chicken to be used in fish to limit microbial infections in aquaculture was investigated. Gram-positive isolates were cultured on Man Rogosa Sharp agar (MRS). Identification of… read more here.
Keywords: alginolyticus; efficacy poultry; poultry fish; fish probiotics ... See more keywords