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Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using

Chao-Hui Feng1, Yoshio Makino2, Masatoshi Yoshimura2

  • 1Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan; College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China; College of Food Sciences, Sichuan Agricultural University, Yucheng District, Ya'an, Sichuan, China.

Food Chemistry
|June 2, 2018
PubMed

Keywords:
ATPHyperspectral imagingPLSRR statisticsReady-to-eat sausages

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