Application of Near Infrared Reflectance (Nir) Spectroscopy to Predict the Moisture, Protein, and Fat Content of Beef for Gourmet Hamburger Preparation

AuthID
 P-00V-QC1
6
Author(s)
Dias, CSAMM
·
Nunes, HP
·
Melo, TMMV
·
Tipo de Documento
Article
Year published
2021
Publicado
in LIVESTOCK SCIENCE, ISSN: 1871-1413
Volume: 254, Páginas: 104772 (6)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85119200817
Wos: WOS:000721033000002
Source Identifiers
ISSN: 1871-1413
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