Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

  1. Barragán, W.
  2. Aalhus, J.L.
  3. Penner, G.
  4. Dugan, M.E.R.
  5. Juárez, M.
  6. López-Campos, Ó.
  7. Vahmani, P.
  8. Segura, J.
  9. Angulo, J.
  10. Prieto, N.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2021

Volum: 172

Tipus: Article

DOI: 10.1016/J.MEATSCI.2020.108342 GOOGLE SCHOLAR
Font de les dades: Scopus