Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study - Concepedia

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Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study

204

Citations

16

References

2003

Year

Yongliang Liu, B.G. LYON, William R. Windham, C.E. Realini, T. D. Pringle, S. K. Duckett

Infrared SensorInfrared SpectroscopySpectroscopyBeef SteaksNear-infrared SpectroscopySensory CharacteristicsFeasibility StudyMeat QualityFood Quality

References

	Year	Citations

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