Cite
HARVARD Citation
Pu, H. et al. (n.d.). Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. Meat science. pp. 81-88. [Online].
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Pu, H. et al. (n.d.). Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. Meat science. pp. 81-88. [Online].