Mancini, R A <br/><br/>
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef.  [electronic resource] 

 -  Meat science  Jun 2003 
 - 157-62 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(02)00174-2  doi