Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/93/7/1834/4418203/1834.pdf
Reference35 articles.
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4. Warmed-over flavor in porcine meat—A combined spectroscopic, sensory and chemometric study;Brøndum;Meat Sci.,2000
5. Ability of near infrared spectroscopy to predict pork technological traits;Candek-Potokar;J. Near Infrared Spectrosc.,2006
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