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Alomar, D., C. Gallo, M. Castañeda, and R. Fuschslocher. matrix relationships in pork meat by dielectric spec- 2003. Chemical and discriminant analysis in bovine troscopy. New approach to develop salted meat iso- meat by near infrared reflectance spectroscopy therms. In book of proceedings, Food—New Options (NIRS). Meat Science 63:441–450. for the Industry. EFFoST/EHEDG Joint Conference Andrés, S., I. Murray, E. A. Navajas, A. V. Fisher, N. 2007- Practical application of research results, cele- R. Lambe, and L. Bünger. 2007. Prediction of sensory brated from 14th to 16th of November in Lisbon characteristics of lamb meat samples by near infrared (Portugal). reflectance spectroscopy. Meat Science 76(3): Castro-Giráldez, M., P. J. Fito, F. Toldrá, and P. Fito. 509–516. 2008. Physical sensors and techniques. In Handbook

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