Quality evaluation of fresh pork using visible and near-infrared spectroscopy with fiber optics in interactance mode.
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| Otros Autores: | , , , |
| Formato: | Artículo |
| Lenguaje: | Spanish |
| Materias: |
| LEADER | 00917nab a2200301 a 4500 | ||
|---|---|---|---|
| 001 | 000099215 | ||
| 005 | 20160407161334.0 | ||
| 008 | 090309s mx 000 0 spa d | ||
| 040 | |a Sistema de Bibliotecas del Tecnológico de Costa Rica | ||
| 100 | 1 | |a Hu, Y. | |
| 245 | 1 | 0 | |a Quality evaluation of fresh pork using visible and near-infrared spectroscopy with fiber optics in interactance mode. |
| 535 | 1 | |a Sala de Colecciones abiertas | |
| 546 | |a Inglés | ||
| 590 | |a Inge | ||
| 590 | |a R13329 | ||
| 650 | 1 | 4 | |a Componentes químicos |
| 650 | 1 | 4 | |a Evaluación |
| 650 | 1 | 4 | |a Color |
| 650 | 1 | 4 | |a Carne de cerdo |
| 650 | 1 | 4 | |a Espectroscopios |
| 650 | 1 | 4 | |a Calidad |
| 655 | 4 | |a Artículos de revista | |
| 700 | 1 | |a Guo, K. | |
| 700 | 1 | |a Noguchi, G. | |
| 700 | 1 | |a Satake, T. | |
| 700 | 1 | |a Suzuki, T. | |
| 773 | 1 | |t TRANSACTIONS OF THE ASABE. |g Volumen 51, número 3 (May/June, 2008), páginas 1029-1033 | |
| 905 | |a BJFF_ANA | ||