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

Meat Science

Volumn 74, Issue 3, 2006, Pages 487-496

  Prieto, N ^a   Andres S ^b   Giraldez F J ^a   Mantecon A R ^a   Lavin P ^a  

^a CSIC   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Beef; Chemical composition; Meat; NIRS

Indexed keywords

BOS; BOS TAURUS;

EID: 33746841817     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.030     Document Type: Article

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