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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| Main Authors: | , , |
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| Format: | Book Chapter |
| Jezik: | English |
| Teme: | |
| Sorodne knjige/članki: | Vsebovano v:
Czech Journal of Animal Science |
| Oznake: |
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