Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient
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Published:2022-06
Issue:1
Volume:2
Page:100069
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ISSN:2772-5022
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Container-title:Applied Food Research
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language:en
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Short-container-title:Applied Food Research
Author:
Ortiz Alberto,
Sánchez MiriamORCID,
García-Torres Susana,
León Lucía,
López-Parra María MontañaORCID,
Barraso Carmen,
Martín-Mateos María Jesus,
Tejerina David