Pages 523–528 from the book:

Near Infrared Spectroscopy: Proceedings of the 11th International Conference

ISBN: 978-1-906715-23-6

Pork meat mixes characterization through near infrared spectroscopy. Freezing / thawing effect on the models

V. Ortiz, F. España, A.J. Gaitán, E. De Pedro and J. Pérez

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