HomeResultsPublicationsPredicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy

Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy

Published 2018

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Publication details

Journal : Meat Science , vol. 145 , p. 94–100 , 2018

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Andersen, Petter Vejle; Wold, Jens Petter; Gjerlaug-Enger, Eli; Veiseth-Kent, Eva

Links :
ARKIV : http://hdl.handle.net/11250/25...
DOI : doi.org/10.1016/j.meatsci.2018...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Petter Vejle Andersen

Petter Vejle Andersen

Scientist

Jens Petter Wold

Jens Petter Wold

Senior Scientist

Eva Veiseth-Kent

Eva Veiseth-Kent

Research Director