Application of near infrared spectroscopy (NIR) technology in the rapid detection of protein, fat and moisture content of Antarctic krill (Euphausia superba) meal

MIAO Junkui; ZHANG Yating; LIU Xiaofang; YU Yuan; LENG Kailiang; YANG Zengguang; JIANG Yongyi

doi:10.13995/j.cnki.11-1802/ts.026659

Application of near infrared spectroscopy (NIR) technology in the rapid detection of protein, fat and moisture content of Antarctic krill (Euphausia superba) meal

MIAO Junkui, ZHANG Yating, LIU Xiaofang, YU Yuan, LENG Kailiang, YANG Zengguang, JIANG Yongyi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 243-249.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (4) : 243-249. DOI: 10.13995/j.cnki.11-1802/ts.026659

Application of near infrared spectroscopy (NIR) technology in the rapid detection of protein, fat and moisture content of Antarctic krill (Euphausia superba) meal

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(4): 243-249 https://doi.org/10.13995/j.cnki.11-1802/ts.026659

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Received	Revised	Published
2021-01-20	2021-03-15	2022-02-25
Issue Date
2022-03-16

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