Near-Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08623.x/fullpdf
Reference18 articles.
1. Direct Spectrophotometric Determination of Fat and Moisture in Meat Products
2. RELATIONSHIP OF SELECTED BEEF CARCASS TRAITS WITH MEAT PALATABILITY
3. RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE
4. Quantitative Estimations of Myoglobin and Hemoglobin in Beef Muscle Extracts
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