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Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Home
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Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
AM
A Meulemans
A Meulemans
OD
O Dotreppe
O Dotreppe
BL
B Leroy
B Leroy
LI
L Istasse
L Istasse
AC
A Clinquart
A Clinquart
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28 February 2003
journal article
Published by
Lavoisier
in
Sciences des Aliments
Vol. 23
(1)
https://doi.org/10.3166/sda.23.159-162
Abstract
Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Keywords
PORK MEAT
TECHNOLOGICAL CHARACTERISTICS
INFRARED SPECTROSCOPY PREDICTION
ORGANOLEPTIC AND TECHNOLOGICAL
All Articles
Open Access
Cited by 18 articles