Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

Published 2010 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 126, Issue 3, Pages 1354-1360

Publisher

Elsevier BV

Online

2010-11-30

DOI

10.1016/j.foodchem.2010.11.098

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FOOD CHEMISTRY

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