Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O-keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy

Journal article

Peer reviewed

Barbara A Rasco, Mengshi Lin, Anna G Cavinato and Yiqun Huang

Food Research International, Vol.36(8), pp.761-766

2003

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Title: Predicting sodium chloride content in commercial king (Oncorhynchus tshawytscha) and chum (O-keta) hot smoked salmon fillet portions by short-wavelength near-infrared (SW-NIR) spectroscopy
Creators: Barbara A Rasco - Washington State University
Mengshi Lin - Washington State University
Anna G Cavinato - Eastern Oregon University
Yiqun Huang - Washington State University
Publication Details: Food Research International, Vol.36(8), pp.761-766
Identifiers: 996630575901851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article