A preliminary study using near infrared spectroscopy to evaluate freshness and detect spoilage in sliced pork meat

  • K. Horváth, Zs. Seregély, É. Andrássy, I. Dalmadi, J. Farkas
  • Acta Alimentaria, March 2008, Akademiai Kiado
  • DOI: 10.1556/aalim.37.2008.1.9

The authors haven't yet claimed this publication.

Read Publication

http://dx.doi.org/10.1556/aalim.37.2008.1.9