Discrimination of meat pates according to the animal species by means of near infrared spectroscopy and chemometrics Discriminacion de muestras de pate de carne segun tipo de especie mediante el uso de la espectroscopia en el infrarrojo cercano y la quimiometria
- Published in:
- CyTA: Journal of Food, 2011, v. 9, n. 3, p. 210, doi. 10.1080/19476337.2010.512396
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- Article