Corrigendum to 'VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets' [127 (2011) 645-650]

A. Yavari; M. Hamedi; S. Haghbin

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Corrigendum to 'VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets' [127 (2011) 645-650]

机译：“用于面包屑炸鸡块的水分和脂肪含量测量的VIS / NIR高光谱技术”的更正[127（2011）645-650]

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The name of A. Heshmati was included in the authorship group of this article in error, and A. Heshmati was assigned as corresponding author by A. Yavari without notification. The correct author line appears above.

机译：错误地将A. Heshmati的名称包含在本文的作者组中，并且A. Yavari将A. Heshmati指派为通讯作者，恕不另行通知。正确的作者行显示在上方。

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来源
《Food Chemistry》 |2012年第1期|p.386|共1页
作者
A. Yavari; M. Hamedi; S. Haghbin;
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作者单位

Department of Food Technology, Agricultural Biosystem Engineering Faculty, Tehran University, P.O. Box 31587-11167, Karaj, Iran;

Department of Food Technology, Agricultural Biosystem Engineering Faculty, Tehran University, P.O. Box 31587-11167, Karaj, Iran;

Food Technology Department, Cuilan Science ζ Technology Park, P.O. Box 41635-3131, Rasht, Iran;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
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1. Retraction notice to: 'VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried hicken nuggets' [Food Chem. 127 (2011) 645-650] [J] . A. Yavari, M. Hamedi, S. Haghbin Food Chemistry . 2013,第1期

机译：撤回通知：“ VIS / NIR高光谱技术用于测量面包炸鸡块的水分和脂肪含量” [食品化学。 127（2011）645-650]
2. VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets [J] . A. Yavari, A. Heshmati, M. Hamedi, Food Chemistry . 2011,第2期

机译：VIS / NIR高光谱技术测量面包炸鸡块的水分和脂肪含量
3. The Use of VIS/NIR Hyper-Spectral Analysis on Moisture and Fat Content Predictions for Breaded-Fried Chicken Nuggets [J] . Samira Kazemi, Michael Ngadi, Ning Wang, Asian Journal of Information Technology . 2006,第12期

机译：VIS / NIR高光谱分析在面包炸鸡块水分和脂肪含量预测中的应用
4. Quantitative muscle oxygenation measurement using NIRS with correction for the influence of a fat layer: comparison of oxygen consumption rates with measurements by other techniques [C] . Masatsugu Niwayama, Hokkaido Univ., Sapporo, Conference on Biomedical diagnostic, guidance, and surgical-assist systems . 2000

机译：使用NIRS进行定量肌肉氧合测量并校正脂肪层的影响：将氧气消耗率与其他技术的测量值进行比较
5. Measurement and modeling of moisture content, pH, and Listeria monocytogenes growth and survival during ripening of Camembert cheese. [D] . Liu, Shaowei. 2005

机译：卡门培尔奶酪成熟过程中水分含量，pH和单核细胞增生李斯特氏菌的生长和存活率的测量和建模。
6. Reducing chicken nugget oil content with fortified defatted rice bran in batter [O] . Jinta Chayawat, Pinthip Rumpagaporn 2020

机译：减少鸡块油含量与强化脱脂米糠在面糊
7. Measurement of soluble solids content in watermelon by Vis/NIR diffuse transmittance technique* [O] . Tian, Hai-qing, Ying, Yi-bin, Lu, Hui-shan, 2007

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Corrigendum to 'VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets' [127 (2011) 645-650]

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