Prediction of beef meat fatty acid composition by...

Meat Science 2019 / 12 Vol. 158

Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying

Andueza, D., Listrat, A., Durand, D., Normand, J., Mourot, B.P., Gruffat, D.
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Volume:
158
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.107910
Date:
December, 2019
File:
PDF, 1.86 MB
2019
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