Rosenvold, Katja <br/><br/>
Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy.  [electronic resource] 

 -  Meat science  Jul 2009 
 - 379-88 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2009.02.010  doi