Pages 114–118 from the book:

Near Infrared Spectroscopy: Proceedings of the 15th International Conference

ISBN: 978-1-920017-56-9

Pork fat composition calibration transfer between two near infrared spectrometers using different multivariate standardisation approaches

Roberto Riovanto, Lorenzo Serva, Massimo Mirisola, Jacopo Carlo Ferlito, Francesco Benozzo, Pierantonio Facco and Paolo Berzaghi