Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat. [electronic resource]

By: Contributor(s): Producer: 20150724Description: 104-12 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 99
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Publication Type: Evaluation Study; Journal Article

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