Mourot, B P <br/><br/>
Breeds and muscle types modulate performance of near-infrared reflectance spectroscopy to predict the fatty acid composition of bovine meat.  [electronic resource] 

 -  Meat science  Jan 2015 
 - 104-12 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2014.08.014  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Breeding<br/>Calibration<br/>Cattle<br/>Fatty Acids--analysis<br/>Humans<br/>Meat--analysis<br/>Muscle, Skeletal<br/>Spectroscopy, Near-Infrared--methods