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HARVARD Citation
Ma, F. et al. (2016). Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food chemistry. pp. 142-149. [Online].
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Ma, F. et al. (2016). Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food chemistry. pp. 142-149. [Online].