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Feasibility of near infrared transmittance spectroscopy to predict fatty acid composition of commercial processed meat
De Marchi, Massimo, Manuelian, Carmen L., Ton, Sofia, Cassandro, Martino, Penasa, MauroLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8438
Date:
May, 2017
File:
PDF, 1.02 MB
english, 2017