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Composition of foods using microwave dielectric spectra
2000 (English)In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 210, no 5, 359-366 p.Article in journal (Refereed)
Abstract [en]

As part of a European Union project (FAIR CT97 3020) microwave dielectric spectra of processed prawns (Pandalus borealis), cod (Gadus morhua), pork and chicken were measured and the data transformed using the statistical method of principal component analysis. The principal components were regressed (principal component regression) against various compositional variables, notably added water, protein, water, total phosphorus and NaCl and the calibration was validated using the method of internal cross-validation. © Springer-Verlag 2000.

Place, publisher, year, edition, pages
2000. Vol. 210, no 5, 359-366 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8522OAI: oai:DiVA.org:ri-8522DiVA: diva2:966394
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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European Food Research and Technology
Food Science

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