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Ability of NIR spectroscopy to predict meat chemical composition and quality - a review /

In contrast to conventional methods for the determination of meat chemical composition and quality, near infrared spectroscopy (NIRS) enables rapid, simple and simultaneous assessment of numerous meat properties. The present article is a review of published studies that examined the ability of NIRS...

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Bibliografske podrobnosti
Main Authors:	Prevolnik, Maja. (Author), Čandek-Potokar, Marjeta. (Author), Škorjanc, Dejan. (Author)
Format:	Book Chapter
Jezik:	English
Teme:	NIR spectroscopy > meat chemical composition > meat quality
Sorodne knjige/članki:	Vsebovano v: Czech Journal of Animal Science
Oznake:	Označite Brez oznak, prvi označite!

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