Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/83/8/1467/4378448/poultrysci83-1467.pdf
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3. Visible and near infrared reflectance spectroscopy for the determination of moisture, fat, and protein in chicken breast and thigh muscle;Cozzolino;J. Near Infrared Spectrosc.,1996
4. Attempted authentication of cut pieces of chicken meat from certified production using near-infrared spectroscopy;Fumiere;J. Near Infrared Spectrosc.,2000
5. PLSplus/IQ for GRAMS/32 and GRAMS/386;Galactic,1996
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