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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Predicting of intramuscular fat content in pork using near infrared spectroscopy and multivariate analysis

Yuxia FanCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;College of Food Science and Technology, Shanghai Ocean University, LinGang New City, Shanghai, ChinaView further author information
,
Yitao LiaoCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaView further author information
&
Fang ChengCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
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Pages 1180-1189 | Received 10 Oct 2017, Accepted 30 Mar 2018, Published online: 09 Jul 2018

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