NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry.

dc.contributor.author	Wold, Jens Petter
dc.contributor.author	Løvland, Atle
dc.date.accessioned	2020-10-08T11:12:32Z
dc.date.available	2020-10-08T11:12:32Z
dc.date.created	2020-09-23T12:29:05Z
dc.date.issued	2020
dc.identifier.issn	2575-985X
dc.identifier.uri	https://hdl.handle.net/11250/2681766
dc.language.iso	eng
dc.title	NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry.
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.volume	4
dc.source.journal	Meat and Muscle Biology
dc.source.issue	2
dc.identifier.doi	10.22175/mmb.10020
dc.identifier.cristin	1832491
dc.relation.project	Nofima AS: 11897
dc.relation.project	Nofima AS: 201702
dc.relation.project	Norges forskningsråd: 269264
dc.relation.project	Norges forskningsråd: 262308
cristin.ispublished	true
cristin.fulltext	original