Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysis

DOLORES PÉREZ MARÍN2026-01-292026-01-29201310.1016/j.meatsci.2013.05.0202-s2.0-84879452075https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24613Food SciencePrediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: At-line versus in-situ analysisresearch article