Potential use of near infrared reflectance spectroscopy (NIRS) for the estimation of chemical composition of oxen meat samples

Meat Science - Tập 74 - Trang 487-496 - 2006
N. Prieto1, S. Andrés2, F.J. Giráldez1, A.R. Mantecón1, P. Lavín1
1Estación Agrícola Experimental (CSIC), Finca Marzanas, 24346 Grulleros, León, Spain
2Unidad Asociada al CSIC del Grupo de Nutrición-Praticultura, del Departamento de Producción Animal I de la Universidad de, León a través de la Estación Agrícola Experimental de, León, 24071 León, Spain

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