NIRs calibration models for chemical composition and fatty acid families of raw and freeze-dried beef: A comparison
| Autor: | Giaretta, E., Mordenti, A., Palmonari, A., Brogna, N., Canestrari, G., Belloni, P., Cavallini, D., Mammi, L., Cabbri, R., Formigoni, A. |
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| Zdroj: | In Journal of Food Composition and Analysis October 2019 83 |
| Databáze: | ScienceDirect |
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