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On-line application of visible and near infrared reflectance spectroscopy to predict chemical–physical and sensory characteristics of beef quality

✍ Scribed by N. Prieto; D.W. Ross; E.A. Navajas; G.R. Nute; R.I. Richardson; J.J. Hyslop; G. Simm; R. Roehe

No coin nor oath required. For personal study only.

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