A. Ortiz, M. Sánchez, S. García-Torres, L. León, M. M. López-Parra, C. Barraso, M. J. Martín-Mateos, D. Tejerina
{"title":"Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient","authors":"A. Ortiz, M. Sánchez, S. García-Torres, L. León, M. M. López-Parra, C. Barraso, M. J. Martín-Mateos, D. Tejerina","doi":"10.1016/j.afres.2022.100069","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"2019 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Applied Food Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.afres.2022.100069","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}