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Raman, near-infrared and fluorescence spectroscopy for determination of collagen content in ground meat and poultry by-products

Spectroscopic MethodMeat PackagingEngineeringCollagen ContentSpectroscopyFood AnalysisAnalytical ChemistryGround MeatMeat QualityFood QualityPoultry By-productsMeat ScienceBiophysicsPoultry ScienceHealth Sciences