Preliminary investigation of the use of Raman spectroscopy...

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Meat Science 2018 / 1

Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins

Fowler, Stephanie M., Schmidt, Heinar, van de Ven, Remy, Hopkins, David L.
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.01.002
Date:
January, 2018
File:
PDF, 533 KB
english, 2018
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