Cite
HARVARD Citation
Andueza, D. et al. (2019). Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying. Meat science. p. . [Online].
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Andueza, D. et al. (2019). Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying. Meat science. p. . [Online].