New approach to improve the calibration of main fatty acids by near-infrared reflectance spectroscopy in ruminant meat. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2014

New approach to improve the calibration of main fatty acids by near-infrared reflectance spectroscopy in ruminant meat.

Nouvelle approche pour améliorer la calibration des acides gras majeurs par spectroscopie dans le proche infrarouge de la viande des ruminants.

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Life Sciences [q-bio] Computer Science [cs] Humanities and Social Sciences

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https://hal.inrae.fr/hal-02743723

Submitted on : Wednesday, June 3, 2020-6:26:10 AM

Last modification on : Wednesday, March 8, 2023-4:41:32 AM

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hal-02743723 , version 1 (03-06-2020)

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  • HAL Id : hal-02743723 , version 1
  • PRODINRA : 306535

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Benoît-Pierre Mourot, Dominique Gruffat, Denys Durand, Guillaume Chesneau, Sophie Prache, et al.. New approach to improve the calibration of main fatty acids by near-infrared reflectance spectroscopy in ruminant meat.. Joint ISNH/ISRP International Conference 2014 : Harnessing the Ecology and Physiology of Herbivores, Sep 2014, Canberra, Australia. ⟨hal-02743723⟩

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