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The use of near-infrared reflectance spectroscopy (NIRS) in the prediction of chemical composition of freeze-dried egg yolk and discrimination between different n− 3 PUFA feeding sources

Food ChemistryNutritionEngineeringAnimal NutritionFood AnalysisChemical CompositionAgricultural EconomicsNear-infrared Reflectance SpectroscopyPufa Feeding SourcesPoultry ScienceFood TechnologyFood SafetyHealth Sciences