Prediction of pH and color in pork meat using VIS-NIR...

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Food Science and Technology (Campinas) 2018 / 06

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

FURTADO, Elton Jhones Granemann, BRIDI, Ana Maria, BARBIN, Douglas Fernandes, BARATA, Catia Chilanti Pinheiro, PERES, Louise Manha, BARBON, Ana Paula Ayub da Costa, ANDREO, Nayara, GIANGARELI, Bárbara
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Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.27417
Date:
June, 2018
File:
PDF, 598 KB
english, 2018
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