Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review.

Kucha, Christopher T

Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review. [electronic resource] - Sensors (Basel, Switzerland) Jan 2018

Publication Type: Journal Article; Review

1424-8220

10.3390/s18020377 doi


Animals
Fatty Acids
Iodine
Meat Products
Multivariate Analysis
Red Meat
Spectrum Analysis, Raman
Swine