Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins-Reference-Cited by-同舟云学术

Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins

Published:2021-05 Issue: Volume:175 Page:108440
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Cáceres-Nevado J.M.,Garrido-Varo A.,De Pedro-Sanz E.,Tejerina-Barrado D.,Pérez-Marín D.C.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Food Science

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3. Differentiation of fresh and frozen-thawed poultry breast meat by Near Infrared Spectroscopy;Atanassova;Bulgarian Journal of Agricultural Science,2018

4. Differentiation of deboned fresh chicken thigh meat from the frozen-thawed one processed with different deboning conditions;Bae;Korean Journal for Food Science of Animal Resources,2014

5. Near infrared spectroscopy for food and feed: A mature technique;Baeten;NIR news,2016

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