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pro vyhledávání: '"Stuart Baud"'
Autor:
Claus Borggaard, Stuart Baud, Ian Wesley, Wayne G. Brown, Matthew I. Knight, N.P. Linden, David L. Hopkins, Matthew G. Kerr, Alex Ball, Eric N. Ponnampalam
Publikováno v:
Meat Science. 155:102-108
This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f58228f24da9d40fc7117351b42654f
https://doi.org/10.1016/j.meatsci.2019.05.009
https://doi.org/10.1016/j.meatsci.2019.05.009
