Cite
HARVARD Citation
Crichton, S. et al. (2017). High pH thresholding of beef with VNIR hyperspectral imaging. Meat science. pp. 14-17. [Online].
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Crichton, S. et al. (2017). High pH thresholding of beef with VNIR hyperspectral imaging. Meat science. pp. 14-17. [Online].