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Non-Destructive Techniques for the Analysis and Evaluation of Meat Quality and Safety: A Review
With the continuous development of economy and the change in consumption concept, the demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly related to human life and health, and it is commonly measured by sensory attribute, chemical composition, physical and c...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689883/ https://www.ncbi.nlm.nih.gov/pubmed/36429304 http://dx.doi.org/10.3390/foods11223713 |