Optimisation of the spectral pre-treatments used for Iberian pig fat NIR calibrations
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry
Reference39 articles.
1. Genetic parameters for meat and fat quality and carcass composition traits in Iberian pigs
2. Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probe
3. On-line determination of fatty acid composition in intramuscular fat of Iberian pork loin by NIRs with a remote reflectance fibre optic probe
4. Triglyceride composition of fresh ham fat from Iberian pigs produced with different systems of animal nutrition
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