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Potential of fluorescence spectroscopy to predict fatty acid composition of beef

A Aït-Kaddour1, A Thomas2, J Mardon1

  • 1Clermont University, VetAgro Sup, UPSP no. 2011-03-100, CALITYSS, BP 10448, F-63000 Clermont-Ferrand, France.

Meat Science
|December 15, 2015
PubMed

Keywords:
Fatty acidsFluorescence spectroscopyMeat

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