Pages 541–546 from the book:

Near Infrared Spectroscopy: Proceedings of the 11th International Conference

ISBN: 978-1-906715-23-6

Utilization of NIR to predict the fat percentage on commercial sliced “salchichón”

Jesús Pérez Aparicio, Emiliano de Pedro Sanz, Juan García Olmo, Antonio Gónzalez Rodríguez, Carmen Miranda Losa and Fidelina España España