Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review
Kucha, C.T.; Liu, L.; Ngadi, M.O. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. Sensors 2018, 18, 377. https://doi.org/10.3390/s18020377
Kucha CT, Liu L, Ngadi MO. Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. Sensors. 2018; 18(2):377. https://doi.org/10.3390/s18020377
Chicago/Turabian StyleKucha, Christopher T., Li Liu, and Michael O. Ngadi. 2018. "Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review" Sensors 18, no. 2: 377. https://doi.org/10.3390/s18020377