Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy
Authors:
- A MeulemansAMA Meulemans
- O DotreppeODO Dotreppe
- B LeroyBLB Leroy
- L IstasseLIL Istasse
- A ClinquartACA Clinquart
- 28 February 2003
- journal article
- Published by Lavoisier in Sciences des Aliments
- Vol. 23 (1)