The use of near infrared reflectance spectroscopy to assess tenderness, colour and pH in lamb Longissimus muscle
D. Cozzolino, G. Brito and R. San Julian
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The use of near infrared reflectance spectroscopy to assess tenderness, colour and pH in lamb Longissimus muscle
D. Cozzolino, G. Brito and R. San Julian