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Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions
Research article (Journal of the Science of Food and Agriculture, 2018) · cited 24× · AI/ML
Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions
Summary
Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions is a scholarly article[1].
Key Facts
Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions. Retrieved May 24, 2026, from https://4ort.xyz/entity/nearinfrared-spectroscopybased-analysis-to-study-sensory-parameters-on-pork-loins-as-affected-by-cooking-methods-and-con
MLA“Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/nearinfrared-spectroscopybased-analysis-to-study-sensory-parameters-on-pork-loins-as-affected-by-cooking-methods-and-con.
BibTeX@misc{4ortxyz_nearinfrared-spectroscopybased-analysis-to-study-sensory-parameters-on-pork-loins-as-affected-by-cooking-methods-and-con_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions}}, year = {2026}, url = {https://4ort.xyz/entity/nearinfrared-spectroscopybased-analysis-to-study-sensory-parameters-on-pork-loins-as-affected-by-cooking-methods-and-con}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions — https://4ort.xyz/entity/nearinfrared-spectroscopybased-analysis-to-study-sensory-parameters-on-pork-loins-as-affected-by-cooking-methods-and-con (retrieved 2026-05-24)
