Estimation of meat tenderness using visible-near-infrared spectroscopy

Tharcilla I. R. C. Alvarenga, Mario Palendeng, David Hopkins, Stephanie Fowler, Peter McGilchrist, Suresh Thennadil

Research output: Chapter in Book/Report/Conference proceeding › Conference Paper published in Proceedings

[No abstract available]

Original language	English
Title of host publication	International Conference on Meat Science and Technology
Number of pages	2
Publication status	Published - 2018

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Alvarenga, T. I. R. C., Palendeng, M., Hopkins, D., Fowler, S., McGilchrist, P., & Thennadil, S. (2018). Estimation of meat tenderness using visible-near-infrared spectroscopy. In International Conference on Meat Science and Technology

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title = "Estimation of meat tenderness using visible-near-infrared spectroscopy",

abstract = "[No abstract available]",

author = "Alvarenga, {Tharcilla I. R. C.} and Mario Palendeng and David Hopkins and Stephanie Fowler and Peter McGilchrist and Suresh Thennadil",

year = "2018",

language = "English",

booktitle = "International Conference on Meat Science and Technology",

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TY - GEN

T1 - Estimation of meat tenderness using visible-near-infrared spectroscopy

AU - Alvarenga, Tharcilla I. R. C.

AU - Palendeng, Mario

AU - Hopkins, David

AU - Fowler, Stephanie

AU - McGilchrist, Peter

AU - Thennadil, Suresh

PY - 2018

Y1 - 2018

N2 - [No abstract available]

AB - [No abstract available]

UR - http://www.icomst.helsinki.fi/Digicomst

M3 - Conference Paper published in Proceedings

BT - International Conference on Meat Science and Technology

ER -