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aparicio - Ruiz, and Guidelines for Cookery and Sensory Evaluation of M. T. Morales.
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G. Bachas. 2002. Remote query resonant-circuit McElhinney, J., G. Downey, and C. O’Donnell. 1999a. sensors for monitoring of bacteria growth: Application Quantitation of lamb content in mictures with raw to food quality control. Sensors 2:219–232. minced beef using visible, near and mid-infrared spec- Ortiz-Somovilla, V., F. España-España, A. J. Gaitán- troscopy. Journal of Food Science 64(4):587–591. Jurado, J. Pérez-Aparicio, and E. J. De-Pedro-Sanz. McElhinney, J., G. Downey, and T. Fearn. 1999b. 2007. Proximate analysis of homogenized and minced Chemometric processing of visible and near infrared mass of pork sausages by NIRS. Food Chemistry reflectance spectra for species identification in 101:1031–1040. selected raw homogenised meats. Journal of Near Osborne, B. J. 2000. Near-infrared spectroscopy in food Infrared Spectroscopy 7:145–154

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