Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components
利用近红外光谱和核磁共振技术评价鲜猪肉品质：预测食用品质并阐明其与关键化学成分的关系
期刊:Animals
影响因子:2.7
doi:10.3390/ani15202973
Li, Xiying; Hastie, Melindee; Ha, Minh; Warner, Robyn D; Steel, Cameron C; McGilchrist, Peter; McCarney, Evan; D'Souza, Darryl N; Hewitt, Robert J E; Pethick, David W; Corlett, Maddison T; Stewart, Sarah M; Dunshea, Frank R
