On-site evaluation of Wagyu beef carcasses based on the monounsaturated, oleic, and saturated fatty acid composition using a handheld fiber-optic near-infrared spectrometer-Reference-Cited by-同舟云学术

On-site evaluation of Wagyu beef carcasses based on the monounsaturated, oleic, and saturated fatty acid composition using a handheld fiber-optic near-infrared spectrometer

Published:2018-03 Issue: Volume:137 Page:258-264
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Piao S.,Okura T.,Irie M.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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5. Evaluation of meat quality;Irie,2015

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