Prevolnik, M., Škrlep, M., Škornjac, D., & Čandek-Potokar, M. (2010). Application of near infrared spectroscopy to predict chemical composition of meat and meat products. Scientific Journal "Meat Technology", 51(2), 133-142. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/303