Ultrasonic technology for predicting beef thawing degree and endpoint
Author:
Funder
Foundation for Innovative Research Groups of the National Natural Science Foundation of China
Publisher
Elsevier BV
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4. Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics;Cama-Moncunill;Meat Sci.,2020
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