Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient

A. Ortiz, M. Sánchez, S. García-Torres, L. León, M. M. López-Parra, C. Barraso, M. J. Martín-Mateos, D. Tejerina
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根据樱桃作为天然成分的存在和百分比对羊肉汉堡进行近红外光谱分类的可行性
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