Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy

dc.contributor.author	Sierra Sánchez, Verónica
dc.contributor.author	Aldai, Noelia
dc.contributor.author	Castro Alonso, Pedro Ángel
dc.contributor.author	Osoro Otaduy, Koldo
dc.contributor.author	Coto Montes, Ana María
dc.contributor.author	Oliván García, María del Carmen
dc.date.accessioned	2013-01-30T10:01:51Z
dc.date.available	2013-01-30T10:01:51Z
dc.date.issued	2008
dc.identifier.citation	Meat Science, 78(3), p. 248-255 (2008); doi:10.1016/j.meatsci.2007.06.006	spa
dc.identifier.issn	0309-1740
dc.identifier.uri	http://hdl.handle.net/10651/7197
dc.format.extent	p. 248-255	spa
dc.language.iso	eng
dc.relation.ispartof	Meat Science	spa
dc.rights	(c) Meat Science
dc.source	WOK	spa
dc.title	Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy	spa
dc.type	journal article
dc.identifier.local	1026	spa
dc.identifier.doi	10.1016/j.meatsci.2007.06.006
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.meatsci.2007.06.006	spa

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