Hoffman, L.C.; Wu, W.; Zhang, S.; Beya, M.; Cozzolino, D.
The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples. Foods 2025, 14, 1430.
https://doi.org/10.3390/foods14081430
AMA Style
Hoffman LC, Wu W, Zhang S, Beya M, Cozzolino D.
The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples. Foods. 2025; 14(8):1430.
https://doi.org/10.3390/foods14081430
Chicago/Turabian Style
Hoffman, Louwrens Christiaan, Wencong Wu, Shuxin Zhang, Michel Beya, and Daniel Cozzolino.
2025. "The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples" Foods 14, no. 8: 1430.
https://doi.org/10.3390/foods14081430
APA Style
Hoffman, L. C., Wu, W., Zhang, S., Beya, M., & Cozzolino, D.
(2025). The Effect of the Level of Goat Liver Addition to Goat Minced Meat on the Near-Infrared Spectra, Colour, and Shelf Life of Samples. Foods, 14(8), 1430.
https://doi.org/10.3390/foods14081430