# 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

**Wikidata**: [openalex:W2789746225](https://www.wikidata.org/wiki/openalex:W2789746225)  
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