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Meat quality mapping of the loin: pH vs NIR spectroscopy to predict the cooking yield.
Meat quality mapping of the loin: pH vs NIR spectroscopy to predict the cooking yield.
2014
Antoine Vautier
Eric Gault
T. Lhommeau
A. Bozec
Keywords:
Food science
Loin
Biology
Near-infrared spectroscopy
longissimus dorsi
Animal science
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