Art

J-GLOBAL ID：202002267256291385   Reference number：20A1235376

Possible classification of pork products by ICP-MS

ICP-MSによる豚肉製品の可能な分類

Author (2)： GODA Motoki (Hokkaido Univ. Sci., Hokkaido, JPN) ,  KOJIMA Yohichiro (North Japan Port Consultants Co., Ltd, Hokkaido, JPN)
Material： Journal of the Institute of Industrial Applications Engineers (Web)  (IIAE Journal (Web))
Volume： 8  Issue： 2  Page： 46-49 (WEB ONLY)  Publication year： Apr. 25, 2020 
JST Material Number： U0996A  ISSN： 2187-8811  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *ICP-MS analysis ,  *pork ,  meat product ,  *food evaluation ,  neural network(biomodel) ,  classification ,  component ,  comparison ,  crime ,  adulteration
Semi thesaurus term： *ICP-MS(analysis) ,  chemical composition ,  collation ,  meat product ,  meat inspection ,  food fraud ,  inorganic components

JST classification (2)： Food analysis  (FJ01030U) ,  Meat products  (FJ12033F)

Reference (15)：

• Ministry of Education, Culture, Sports, Science and Technology: Food ingredient database, https://fooddb.mext.go.jp/, access date: 2018.10 (In Japanese).
• Japan Food Research Laboratories, “Component Analysis Point for Nutrition Labeling”, Central Regulation, pp.116-140, 2007(In Japanese).
• Okiya Akihiro, “Determinants of the Deliciousness of Meat”, Japanese Nutrition Journal, Vol.60, No.3, pp.119-129, 2002(In Japanese).
• Yoichiro Kojima, “Fundamental study on classification of commercial salt for various analytical value”, The Japanese journal of taste and smell research, Vol.15, No.3, pp.393-396, 2008(In Japanese).
• Yoichiro Kojima and Tsuyoshi Mikami, “Development of taste sensor using instrumental analyses and information processing technique”, The Japanese journal of taste and smell research, Vol.16, No.3, pp.513-516, 2009(In Japanese).

Terms in the title (3)： ICP ,  豚肉 ,  分類