Nir spectroscopy for discriminating and predicting the sensory profile of dry-cured beef “cecina”

1. Revilla, I.
2. Vivar-Quintana, A.M.
3. González-Martín, M.I.
4. Hernández-Jiménez, M.
5. Martínez-Martín, I.
6. Hernández-Ramos, P.

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DOI: 10.3390/S20236892 GOOGLE SCHOLAR lock_openOpen access editor

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