Cite
HARVARD Citation
Andueza, D. et al. (2021). Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy. Meat science. p. . [Online].
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Andueza, D. et al. (2021). Prediction of the intramuscular connective tissue components of fresh and freeze-dried samples by near infrared spectroscopy. Meat science. p. . [Online].