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 proceedingConference Paper published in Proceedings

Abstract

[No abstract available]
Original languageEnglish
Title of host publicationInternational Conference on Meat Science and Technology
Number of pages2
Publication statusPublished - 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