Application of Near Infrared Reflectance (NIR) spectroscopy to predict the moisture, protein, and fat content of beef for gourmet hamburger preparation
| Autor: | Maduro Dias, C.S.A.M., Nunes, H.P., Melo, T.M.M.V., Rosa, H.J.D., Silva, C.C.G., Borba, A.E.S. |
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| Zdroj: | In Livestock Science December 2021 254 |
| Databáze: | ScienceDirect |
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