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Rating pork meat tenderness using visible/near-infrared spectroscopy and artificial neural networks
Rating pork meat tenderness using visible/near-infrared spectroscopy and artificial neural networks
2013
Juliana Monteiro Balage
Saulo da Luz e Silva
A.C. Figueira
M. N. Bonin
Keywords:
Materials science
Artificial neural network
Spectroscopy
Food science
pork meat
Tenderness
visible near infrared
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