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Quantifying Total Viable Count in Pork Meat Using Combined Hyperspectral Imaging and Artificial Olfaction Techniques

Crossref DOI link: https://doi.org/10.1007/s12161-016-0475-9

Published Online: 2016-03-28

Published Print: 2016-11

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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