Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
Author:
Affiliation:
1. Universidade Estadual de Londrina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst27417.pdf
Reference47 articles.
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3. Predicting pork quality using Vis/NIR spectroscopy;Balage J. M.;Meat Science,2015
4. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut S.;Meat Science,2008
5. Predicting intramuscular fat, moisture, and Warner‐Bratzler shear force in pork muscle using near‐infrared spectroscopy;Barlocco N.;Animal Science (Penicuik, Scotland),2006
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