Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production
Crossref DOI link: https://doi.org/10.1007/s11947-015-1583-z
Published Online: 2015-08-27
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Neyrinck, Ellen
De Smet, Stefaan
Vermeulen, Liesbeth
Telleir, Danny
Lescouhier, Stefaan
Paelinck, Hubert
Fraeye, Ilse
Geers, Rony
Raes, Katleen
Text and Data Mining valid from 2015-08-27