Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced

DOLORES PÉREZ MARÍN2026-01-292026-01-29201910.1016/j.meatsci.2019.03.0082-s2.0-85063339910https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30204Food ScienceFourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus mincedresearch article