NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina".

MLA

Revilla, Isabel, et al. “NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef ‘Cecina.’” Sensors (Basel, Switzerland), vol. 20, no. 23, Dec. 2020. EBSCOhost, https://doi.org/10.3390/s20236892.

APA

Revilla, I., Vivar-Quintana, A. M., González-Martín, M. I., Hernández-Jiménez, M., Martínez-Martín, I., & Hernández-Ramos, P. (2020). NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina.” Sensors (Basel, Switzerland), 20(23). https://doi.org/10.3390/s20236892

Chicago

Revilla, Isabel, Ana M Vivar-Quintana, María Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín, and Pedro Hernández-Ramos. 2020. “NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef ‘Cecina.’” Sensors (Basel, Switzerland) 20 (23). doi:10.3390/s20236892.