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Prediction of pH and color in pork meat using VIS-NIR Near-..:
Elton Jhones Granemann FURTADO
;
Ana Maria BRIDI
;
Douglas Fernandes BARBIN
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012110&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.27417
RT Journal T1
Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8c3a0a81c660402fbd9c9600d25e0833&Exemplar=1&LAN=DE A1 Elton Jhones Granemann FURTADO A1 Ana Maria BRIDI A1 Douglas Fernandes BARBIN A1 Catia Chilanti Pinheiro BARATA A1 Louise Manha PERES A1 Ana Paula Ayub da Costa BARBON A1 Nayara ANDREO A1 Bárbara de Lima GIANGARELI A1 Daniela Kaiser TERTO A1 João Paulo BATISTA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 carcasses K1 color analysis K1 longissimus dorsi K1 partial least squares regression K1 pH analysis K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005012110&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.27417 DO https://doi.org/10.1590/fst.27417 SF ELIB - SuUB Bremen
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