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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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