مرور Volume 18, Special Issue بر اساس موضوع "Food Adulteration"

در حال نمایش موارد 1 - 1 از 1

Identification and Quantification of Texture Soy Protein in A Mixture with Beef Meat Using ATR-FTIR Spectroscopy in Combination with Chemometric Methods

Keshavarzi, Zahra؛ barzegari banadkoki, sahar؛ Faizi, Mehrdad؛ zolghadri, yalda؛ Hosseini Shirazi, Farshad (School of Pharmacy, Shahid Beheshti University of Medical Sciences, 2019-12-01)

Meat, as an important source of protein, is one of the main parts of many people's diet. Due toeconomic interests and thereupon adulteration, there are special concerns on its accurate labeling.In this study Fourier transform ...