Prediction of organoleptic and technological characteristics of pork meat by near infrared spectroscopy

被引：18
|
作者：
Meulemans, A
Dotreppe, O
Leroy, B
Istasse, L
Clinquart, A
机构：
[1] Univ Liege, Fac Vet Med, Dept Food Sci Technol, B-4000 Liege, Belgium
[2] Univ Liege, Fac Vet Med, Dept Anim Prod Nutr, B-4000 Liege, Belgium
来源：
SCIENCES DES ALIMENTS | 2003年 / 23卷 / 01期
关键词：
D O I：
10.3166/sda.23.159-162
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：159 / 162
页数：4
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