Determination of Processed Salmon Components Sticking to Polyethylene Terephthalate Coatings of Containers by FT-IR and Raman Vibrational Spectroscopy

<div>FT-IR spectral comparison of the different fresh salmon components. Brown spectrum belongs to salmon muscle, red spectrum to fat, and dark and light green to the outer and inner skin surfaces, respectively.</div>

Journal of Spectroscopy

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Figure 5

Figure 5: Determination of Processed Salmon Components Sticking to Polyethylene Terephthalate Coatings of Containers by FT-IR and Raman Vibrational Spectroscopy 

Figure 5 | Determination of Processed Salmon Components Sticking to Polyethylene Terephthalate Coatings of Containers by FT-IR and Raman Vibrational Spectroscopy 