TY  - GEN
AU  - Hu,Yao-hua
AU  - Xiong,Lai-yi
AU  - Jiang,Guo-zhen
AU  - Liu,Cong
AU  - Guo,Kang-quan
AU  - Satake,Takaaki
TI  - [Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy]
SN  - 1000-0593
PY  - 2015///0708
KW  - Animals
KW  - Calibration
KW  - Cooking
KW  - Least-Squares Analysis
KW  - Meat
KW  - analysis
KW  - Models, Theoretical
KW  - Spectroscopy, Near-Infrared
KW  - Swine
N1  - Publication Type: Journal Article
ER  -